Pappa al Pomodoro (Italian Tomato Bread Soup)

Tomato Bread SoupPappa al Pomodoro (Italian Tomato Bread Soup)
Serves 4

5 cups small torn cubes of bread
2 14.5 oz. cans peeled stewed potatoes
2 chicken bullion cubes
4 cups water
1/2 cup good olive oil
2 teaspoons kosher salt
15 leaves of fresh sweet basil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
Italian herbs (1 pinch of oregano, basil, rosemary, thyme and sage)
1 bunch of kale, torn
cooked chicken, shredded (optional)

Place all ingredients in a crockpot or dutch oven. Cook for an hour on low in a dutch oven or 4 hours in a crock pot, covered, stirring often so that the bread dissolves into a thick soup. If too much water evaporates, it may be necessary to add more water. Serve with a drizzle of olive oil over top.

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