Tomato And White Bean Soup

• 3 Tablespoons Olive Oil
• 6 cloves Garlic, Finely Chopped
• 1 whole Onion, finely chopped
• 1 can Petite Diced Tomatoes (14.5 Ounces)
• 1 can Crushed Tomatoes (28 Ounces)
• 1 dash Salt To Taste
• 1 dash Pepper To Taste
• 1 quart Chicken Stock
• 2 cans (15 Oz. Size) White Beans, Drained And Rinsed
• 1 cup Parmesan Cheese To Taste
• 1 loaf Crusty Bread

1. In a large soup pot, heat olive oil over medium-low heat. Add garlic and onion cook 7 to 8 minutes, stirring occasionally. Add both tomatoes and season with salt and pepper to taste. Add the stock and bring to a boil. Reduce heat to a simmer and add beans. Simmer for a few minutes to allow flavors to come together.
2. Serve soup with crusty bread and top with Parmesan cheese.

olive oil, garlic, onion, tomatoes, tomatoes, salt, pepper, chicken, white beans, parmesan cheese, crusty bread

Taken from tastykitchen.com/recipes/soups/tomato-and-white-bean-soup/ (may not work)