Italian Tomato Bread Soup

• 3 tablespoons extra virgin olive oil
• 6 garlic cloves, chopped
• 1 large onion, finely chopped
• 1 (15 ounce) can tomatoes, diced
• 1 (28 ounce) can tomatoes, crushed
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 quart chicken stock
• 4 cups stale bread, torn
• 2 (15 ounce) cans white beans
• 12 cup parmesan cheese, grated
• 4 tablespoons pesto sauce
• 4 tablespoons onions, finely chopped
• 4 tablespoons parmesan cheese, grated

1. Heat large soup pot over medium heat.
2. Add olive oil.
3. Add onions, cook 5 minute.
4. Add garlic, cook 3 minute.
5. Add tomatoes, season with s & p.
6. Add stock and increase heat until soup bubbles.
7. Reduce heat to simmer and add beans and bread.
8. Stir soup until it thickens to a stew-like consistency.
9. Turn of fheat, check for seasoning and ladle into shallow bowls.
10. Top with pesto, parmesean, fresh onions and a drizzle of EVOO.

extra virgin olive oil, garlic, onion, tomatoes, tomatoes, salt, pepper, chicken, stale bread, white beans, parmesan cheese, pesto sauce, onions, parmesan cheese

Taken from www.food.com/recipe/italian-tomato-bread-soup-200776 (may not work)