Italian Bread Soup - cooking recipe

Ingredients

2 small cloves garlic, minced
1 Tbsp. fresh basil or 1 tsp. dried crushed basil
2 Tbsp. olive oil
1 can whole tomatoes
salt to taste
pepper to taste
1 loaf sourdough bread, cut or torn into chunks
2 c. vegetable broth
1/2 c. freshly grated Romano cheese
2 Tbsp. butter, melted

Preparation

Saute garlic and basil in olive oil in large saucepan until golden.
Add tomatoes; season to taste with salt and pepper. Cook, breaking up tomatoes with a fork.
Soak bread in water to cover; squeeze dry.
Add bread, broth and half the cheese to tomato mixture; bring to a boil.
Simmer slowly 1 hour or until most of liquid is absorbed.
Add butter and remaining cheese.
Soup should thicken to consistency of porridge.