b'SERVES 4 TO 6 10 cloves garlic, sliced teaspoonredpepperflakes In a large pot, cook the garlic and red pepper flakes in the 6 tablespoons6 tablespoons olive oilolive oil for 3 to 4 minutes over medium heat. Add the onion, carrot and celery, 1onion,finelychopped and cook 5 more minutes, stirring well. Add the salt, pepper, sugar and basil, 1carrot,finelychopped and cook, stirring occasionally, 3 more minutes. Add the tomatoes and cook 1ribcelery,finelychopped 8 to 10 more minutes, stirring well. Add the reserved juice from the tomatoes, 1 teaspoon saltthe bread and the stock, and bring to a boil, stirring well. 1 teaspoon pepper 1 teaspoon C&H orDomino sugarReduce the heat to a simmer and cook, uncovered, for 1 hours, stirring every2 tablespoons chopped fresh basil15 minutes to prevent the soup from sticking to the bottom of the pot. 2 28-ounce cans peeled Italian Garnish with Romano cheese and parsley. Serve the soup with a drizzle oftomatoes, drained and extra virgin olive oil on top. chopped, juice reserved 8 cups loosely packed day-oldbread, cut in 1-inch diceSUGGESTED WINE PAIRING: 4 cups chicken stockKIRKINTI NERO DAVOLAGrated Romano cheese,for garnish Chopped fresh parsley,for garnish Extra virgin olive oil,for drizzlingstep-by-step'