Tuscan Pappa Al Pomodoro

3 T extra-virgin olive oil, divided
1 large red onion, chopped
2 ribs celery, sliced
3 cloves garlic, minced
2 T minced parsley
2 lbs. fresh ripe tomatoes, chopped
4 to 5 c. water
3/4 c. loose-packed fresh basil leaves, chopped or torn plus
6 to 8 fresh basil leaves, chopped or torn, for garnish
Salt and fresh-ground black pepper, to taste
1 small loaf semolina or Italian bread (about 8 to 10 inches long), sliced or diced and toasted
1/4 c. grated Italian cheese


Heat 1 tablespoon oil in a nonreactive Dutch oven or large saucepan over medium heat. Add onions, celery, garlic, parsley and sauté 2 minutes until lightly browned and softened. Add tomatoes and sauté 5 minutes longer until mushy.

Add water and 3/4 cup basil that's been torn. Simmer 10 minutes until thickened; season with salt and pepper. Vegetables will be fairly thick, not watery.

Add toasted bread to soup and stir well. Ladle into bowls and drizzle with remaining olive oil. Garnish with the 6 to 8 torn basil leaves and cheese; serve immediately.