In a large pot, heat the olive oil over medium heat. Add the minced garlic, chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Add the chopped tomatoes to the pot. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, about 10-15 minutes.

Stir in the torn stale bread and vegetable or chicken broth. Season with salt and pepper to taste.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the soup cook for about 20-30 minutes, stirring occasionally, until the bread has softened and the soup has thickened.

Once the soup is ready, remove it from the heat. Stir in the chopped fresh basil.

Taste and adjust the seasoning if necessary.

Serve the Pappa al pomodoro hot, drizzled with a little extra-virgin olive oil and grated Parmesan cheese if desired.

Enjoy your delicious Tuscan tomato and bread soup!