Chunky Tomato Soup
Serves: 8

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

Heat oil in 4 quart Dutch oven over medium high heat. Sauté garlic, celery and carrots in oil. Stir in tomatoes; break up tomatoes coarsely. Stir in water, broth, basil, pepper and bay leaves. Heat to boiling. Reduce heat. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves.
Heat oven to 425. Place bread on un-greased cookie sheet. Toast bread, turning once, until deep golden brown, about 6 minutes. Place 1 slice toast in each of 8 bowls. Ladle soup over toast.