Yields about 6 servings.
Courtesy of Rachael Ray.
3 tbs. extra-virgin olive oil
4 to 6 garlic cloves, chopped
1 medium onion, finely chopped
1 15 oz. diced tomatoes
1 28 oz. can crushed tomatoes
salt and pepper
1 quart chicken stock
4 to 5 cups chopped or torn day old bread
2 15 oz. cans small white beans (northern beans)
1/2 cup grated parmesan and romano cheese mix
fresh basil leaves, torn
Heat the olive oil in a medium soup pot. Add the garlic and 3/4 of the onion.
Saute for about 7 to 8 minutes, stirring occasionally.
Add the diced and crushed tomatoes and season with salt and pepper.
Add the stock and raise the heat to make the soup bubble.
Reduce heat to a simmer and add the beans and bread.
Stir the soup as it simmers until it thickens to stew-like consistency.
A wooden spoon should be able to stand upright in the pot.
Turn off the heat and adjust the seasoning with salt and pepper.
Serve in soup bowls.
Top with the cheese, a drizzle of olive oil, some of the onion and some basil.