Rachael Ray's Papa Al Pomodoro - Stale Bread Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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)

Recipe

• 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.