This is a traditional Italian tomato soup that uses day-old bread to thicken it. It's a favorite in our house, and every time I make it for someone, they ask for the recipe. It's also a great way to use old parmesan rinds that I keep in the freezer, and it's a thrifty way to feed a lot of people. Make this vegetarian version or render some bacon or pancetta first to give it some meaty depth.

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