Pappa al Pomodoro

Heat the oil in a large stockpot over medium heat.

Add the onions, carrots, fennel and garlic and cook over medium-low heat for 10 minutes, until tender.

Add ciabatta cubes and cook for 5 more minutes.

Add tomatoes along with vegetable stock, red wine, basil, 1 Tb salt, and 1½ tsp pepper. Bring soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.Meanwhile preheat oven to 375 degrees F.

Place ciabatta on a large sheet pan and drizzle with olive oil and sprinkle with salt and pepper; toss well. Cook, stirring occasionally, for 20-25 minutes, until crisp.Beat with whisk to break up bread or use immersion blender to desired consistency. Taste for seasonings.

Serve hot with croutons.