1.Put the olive oil, tomatoes, garlic, celery and a pinch each of salt and pepper into a saucepan, add 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for about 1 hour.
2.Remove the pan from the heat and leave to stand. About 30 minutes before serving, stir in the bread and simmer the soup over a low heat.
3. Ladle into a soup tureen, sprinkle with the basil and Parmesan and serve.

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