1. Place a food mill over a bowl. Pass the tomatoes and juice through the mill to remove the seeds. Set the tomatoes aside.

2 In a medium soup pot, heat the oil over medium heat. Sauté the garlic for 30 seconds, or until softened but not browned. Add the basil and sage and cook for 1 minute, or until softened and aromatic.

3. Add the reserved tomatoes and broth and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for about 10 minutes, or until the tomato mixture is cooked down a little.

4. Add the bread, cover, and cook another 5 minutes. Season with saltand pepper. Let the soup sit for a few more minutes to allow the bread to soften and melt into the soup.

5. To serve, ladle into shallow soup bowls, sprinkle with Parmesan cheese, and garnish each with a basil and sage leaf. Serve immediately.

Advance Preparation:

May be prepared up to 4 hours ahead through Step 4 before serving. The longer it sits, the thicker it will become. Cover and leave at room temperature. Reheat gently.

The clever cook could:

1. Drizzle ½ teaspoon Balsamic Syrup (page 170) over each serving.

2. Prepare this when you have stale leftover bread.

3. Add a dollop of ricotta cheese to the soup bowl and then ladle the soup over for a slightly creamy result.