Ingredients:
3 tablespoons extra virgin olive oil
6 garlic cloves
1 medium onions, finely chopped
1 (15 ounce) cans diced tomatoes
1 (28 ounce) cans crushed tomatoes
1 quart chicken stock, can also use broth
4 cups stale crusty bread, chopped in big chunks, crust and all
2 (15 ounce) cans white beans, drained
1/2 cup parmigiano-reggiano cheese
6 fresh basil leaves (optional)
salt and pepper, to taste
Directions:
Heat a medium soup pot over high heat.
Add three tablespoons of olive oil, garlic and onion.
Cook 7 to 8 minutes.
Add tomatoes (both kinds) and season with salt and pepper.
Add stock/broth and raise heat to make the soup bubble.
Reduce heat to simmer and add bread and beans.
Stir soup as it simmers until it thickens to a stew-like consistency.
Ladel into bowls and top with grated cheese, a little additional olive oil and torn basil leaves to garnish.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.