Pappa Al Pomodoro

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1 cup extra-virgin olive oil, plus extra for drizzling

1 large celery stalk, finely chopped

1 large carrot, finely chopped

1 onion, finely chopped

5 fresh basil leaves

1 loaf day old Tuscan or country-style bread, cut into small pieces

3 cups vegetable stock

1 (10-ounce) can peeled plum tomatoes, with juices

Salt and freshly ground black pepper