Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
Remove from heat and let stand, covered, 1 hour.
The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces.
Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper.
Serve lukewarm or reheat. “Health” Magazine September, 1993 Posted by Linda Davis