Chunky Tomato Soup - cooking recipe

Ingredients

2 Tbsp. olive or vegetable oil
4 cloves garlic, chopped
1 c. celery, chopped (about 2 medium stalks)
1 c. carrots, chopped (about 2 medium carrots)
2 cans (28 oz. each) Italian pear shaped tomatoes, undrained
4 c. water
2 cans (14 1/2 oz. each) chicken broth
1 tsp. dried basil leaves
1/2 tsp. pepper
2 bay leaves
8 slices, hard-crusted Italian bread (about 1-inch thick)

Preparation

Heat oil in 4-quart Dutch oven over medium-high heat.
Saute garlic, celery and carrots in oil.
Stir in tomatoes; break up tomatoes coarsely.
Stir in water, broth, basil and pepper and simmer 1 hour, stirring occasionally.
Remove bay leaves.