Editing Pappa al pomodoro

Ingredients:

* 1/2 cup good olive oil
* 1-2 cups chopped yellow onion (2 onions)
* (optional) 1 cup medium-diced carrots, unpeeled (3 carrots)
* (optional) 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
* 4 cloves garlic
* ~3-4 cups cubes bread (~1cm) with crusts removed
* 2 (28-ounce) cans tomato (diced)
* 3-4 cups stock (fake chicken is good, veggie stock is just as good)
* (optional) 1/2 cup dry red wine
* (optional) 1 cup chopped fresh basil leaves (dried basil can work too)
* Kosher salt and freshly ground black pepper
* Parmigiano 

Directions:

* 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 the cubed bread and cook for 5 more minutes.
* Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. If the tomatoes are diced already, skip this step.
* Add the tomatoes to the soup.
* Add the tomatoes to the pot along with the stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
* Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes or until the consistency is right.

''[Based on an few recipes but mostly on [http://www.foodnetwork.com/recipes/ina-garten/pappa-al-pomidoro-recipe/index.html this one].]''