1 cup extra-virgin olive oil, plus extra for drizzling
1 large celery stalk, finely chopped
1 large carrot, finely chopped
1 onion, finely chopped
5 fresh basil leaves
1 loaf day old Tuscan or country-style bread, cut into small pieces
3 cups vegetable stock
1 (10-ounce) can peeled plum tomatoes, with juices
Salt and freshly ground black pepper
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