3 thick slices of day-old crusty bread, cut in cubes
1/4 cup torn basil leaves
To a small saucepot add the bay leaf, garlic and water. Bring to a boil and simmer.
Heat a soup pot over medium heat and add the olive oil. Stir in the onion, fennel, garlic and red pepper flakes. Season with salt and pepper and cook 5 to 7 minutes.
Add the chopped tomatoes and cook for 15 more minutes. Stir in the garlic broth, then the bread cubes. Bring to a boil and turn down to simmer for about 15 minutes, or until bread has thickened the soup. Serve garnished with basil leaves.