1/2 cup extra virgin olive oil
4 cloves garlic, chopped
10 slices (1 lb.) day old country bread, crusts removed and cut into 1/2 inch cubes
16 Roma tomatoes, peeled and chopped
8 fresh basil leaves, chopped
4 fresh mint leaves, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
6 cups chicken broth
basil leaves for garnish
Heat 1/3 cup of the olive oil in a 4 quart pot. Add the garlic and bread, cook for about 3 minutes, stirring, over high heat, or until the bread just starts to toast. Add the tomatoes, basil, mint, parsley, salt, pepper and broth, stirring well with a wooden spoon to break up the bread. Bring to a boil. Reduce the heat to medium and cook for about 30 minutes, stirring often to break up the bread. When the liquid has been almost completely absorbed by the bread, the soup should resemble porridge in consistency and has cooked long enough. Adjust salt and pepper if necessary and serve with a drizzle of the remaining olive oil and a sprig of basil.
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