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| 1/4 Tasse | + 2 tb extra-virgin olive oil |
| 2 mittel | Onions coarsely chopped |
| 3 | cloves garlic minced |
| 2 | Ribs celery, coarsely chopped |
| 3 x ca. 450 g | Plum tomatoes, washed, stemmed, coarsely chopped |
| | salt |
| 1 Prise | sugar optional |
| 3 | Pieces day-old Italian bread, crusts removed |
| 4 Tasse | Hot meat broth |
| 1/2 Tasse | Fresh basil leaves, torn in strips |
| 2 Esslöffel | parsley fresh, chopped |
| 2 Esslöffel | marjoram freshly chopped |
| 6 klein | Fresh marjoram sprigs for garnish |
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Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes). Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes. If necessary, add a pinch of sugar to balance the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften. Mash the bread well with a wooden spoon. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread. Simmer for about 30 minutes. Add the herbs during the last 5 minutes of cooking. Pass the soup through the fine blade of a food mill or puree in a food processor and strain.
Put the soup back in the soup pot and correct the seasoning. Simmer for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving. Garnish with sprigs of fresh marjoram.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; Isbn 0-394-55798-0 ]
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