Pancotto with tomato

Preparation:

Preparation: Lightly toast the sliced bread in the oven, then rub it with 2 cloves of garlic. Pour the oil into a pan, add the washed, cleaned and chopped peppers, the bay leaf, let it brown and then add the tomato puree, salt and season with the chilli pepper. Cook for a few minutes over a rather high heat, add the bread cut into pieces, broth until covered and leave to boil quite slowly for about half an hour with the pan covered. When everything has acquired a rather 'pappy' consistency, flavor with the remaining garlic and minced parsley and serve.