Cut the stale bread into slices a few centimeters thick; if the bread is not dry enough, toast it in the oven at 200°C as you would for a bruschetta.
Put the slices of bread to soak in plenty of water or broth to soften them.
Separately, prepare finely minced celery, carrot, garlic, and onion, and sauté in a few tablespoons of olive oil, until all the vegetables are tender.
Add the rustic-style tomato puree to the sautéed vegetables, and let it simmer over a low heat for about twenty minutes.
Squeeze the bread and crumble it in the tomato puree, stirring well to allow it to soak in the flavor. If you prefer your pappa al pomodoro a little more liquid, add water or broth until you get the desired consistency.
Adjust the salt and pepper of the pappa al pomodoro, then add a few leaves of basil, and a drizzle of raw olive oil.
Let the tomato soup rest for half an hour, then serve it hot, putting it back in a saucepan over low heat for a few minutes, or at room temperature.