Zuppa di Pane Raffermo

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced Yellow onion, Carrot, and Celery. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent, forming a classic Italian soffritto.

Add the thinly sliced Garlic to the pot and cook for another minute until fragrant, being careful not to let it brown.

Pour in the hand-crushed San Marzano tomatoes. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld, stirring occasionally to prevent sticking.