Bread Soup - {Pancotto Alla Romana}

Recipe Instructions Soften the bread in cold water, then remove it, squeeze out the excess liquid, and crumble it into a soup pot. Add enough water to barely cover, then add the tomatoes, garlic, 1 tablespoon oil, and salt and pepper to taste. Cover and simmer, stirring occasionally until the tomatoes have completely fallen apart. Add the cheese, marjoram and remaining oil, adjust the seasoning and serve, divided evenly among 4 warmed soup bowls. This recipe yields 4 servings.