Ingredients:
3 tablespoons extra virgin olive oil
4 -6 garlic cloves, chopped
1 medium onions or 1 large onions, finely chopped
1 (15 ounce) cans diced tomatoes
1 (28 ounce) cans crushed tomatoes
salt and pepper
1 quart chicken stock
4 cups chopped or torn stale bread ( about 1/2 pound)
2 (15 ounce) cans small white beans, such as Goya brand ( smaller than cannellini beans)
1/2 cup grated parmigiano-reggiano cheese, to pass at table
10 fresh basil leaves, torn (optional)
Directions:
Heat a medium soup pot over medium heat.
Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion.
Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper.
Add stock 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.
Turn off heat, adjust seasonings and ladle into shallow bowls.
Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions.
Torn basil is an optional garnish.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.