In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Add 1 chopped onion and sauté until soft and translucent, about 5 minutes.

Stir in 2 minced garlic cloves and sauté for another minute until fragrant.

Pour in the contents of a 28-ounce can of chopped tomatoes along with 2 tablespoons of tomato paste, 1 teaspoon of sugar, 0.5 teaspoon of crushed red pepper, and a pinch of salt and pepper. Stir well and let simmer uncovered for about 10 minutes.

Break 4 cups of stale country bread into rough cubes and add to the soup mixture along with 4 cups of water and half of your fresh basil leaves, torn into pieces.

Raise the heat to bring the soup to a gentle simmer and stir and mash the bread into the mixture for the next 10 minutes.

Once thickened, stir in the remaining torn basil leaves and adjust seasoning if needed.

Ladle the hot soup into bowls, drizzled with extra virgin olive oil, and finish with shaved Parmesan if desired.