Acquacotta

Cut the homemade bread into slices, arrange them in a terracotta soup tureen, season with plenty of oil and freshly ground or mortar-crushed pepper.
Pour approximately 1.5 liters of water into a saucepan, add salt, add the spring onion cut into very thin slices, the tomato pulp mashed with a fork, and a few coarsely chopped pennyroyal leaves.
Bring to a boil and continue cooking gently for approximately 30 minutes; then pour the flavored water over the bread slices and let the soup simmer on the corner of the stove for a couple of minutes with the lid on. Serve the acquacotta piping hot with optional cheese.