Brigand's Soup

Preparation: Cook the mixed vegetables in lightly salted water. Separately, sauté the ingredients with extra virgin olive oil, garlic, tomato pulp, salt, and chili pepper. Cook for about ten minutes over low heat. Pour everything into the pot where the mixed vegetables are cooking; add hot water (or vegetable broth) and continue cooking until there's just enough liquid to soak the bread slices. Serve with a drizzle of extra virgin olive oil.