Papa al Pomodoro

• 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), plus some for drizzling
• 4 to 6 garlic cloves, chopped
• 1 medium to large onion, finely chopped
• 1 15-ounce can petite diced tomatoes
• 1 28-ounce can crushed tomatoes
• Salt and freshly ground black pepper
• 1 quart chicken stock or broth
• 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, to pass at the table
• 10 fresh basil leaves, torn (optional)

1. Heat a medium soup pot over medium heat.
2. Add the 3 tablespoons of EVOO, the garlic and three fourths of the onions.
3. Cook for 7 to 8 minutes, then add the diced and crushed tomatoes and season with salt and pepper.
4. Add the stock and raise the heat to make the soup bubble.
5. Reduce the heat to a simmer and add the bread and beans.
6. Stir the soup as it simmers until it thickens to stew-like consistency.
7. A wooden spoon should be able to stand upright in the pot.
8. Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls.
9. Top with grated cheese, an additional drizzle of EVOO, a spoonful of the reserved finely chopped raw onions, and torn basil.
10. The basil, and only the basil, is optional.

extravirgin olive oil, garlic, onion, tomatoes, tomatoes, salt, chicken, torn stale bread, white beans, basil

Taken from www.epicurious.com/recipes/food/views/papa-al-pomodoro-374243 (may not work)