Rachael Ray'S Papa Al Pomodoro - Stale Bread Soup

• 3 tablespoons extra virgin olive oil
• 4 -6 garlic cloves, chopped
• 1 medium onions or 1 large onion, finely chopped
• 1 (15 ounce) can diced tomatoes
• 1 (28 ounce) can 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)

1. Heat a medium soup pot over medium heat.
2. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion.
3. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper.
4. Add stock and raise heat to make the soup bubble.
5. Reduce heat to simmer and add bread and beans.
6. Stir soup as it simmers until it thickens to a stew-like consistency.
7. Turn off heat, adjust seasonings and ladle into shallow bowls.
8. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions.
9. Torn basil is an optional garnish.

extra virgin olive oil, garlic, onions, tomatoes, tomatoes, salt, chicken, torn stale bread, white beans, cheese, basil

Taken from www.food.com/recipe/rachael-rays-papa-al-pomodoro-stale-bread-soup-166949 (may not work)