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Ingredients:
3 tablespoons extra-virgin olive oil, 3 turn of the pan, plus more for drizzling
4 to 6 garlic cloves, finely chopped
1 medium to large onion, finely chopped
One 14.5-ounce can petite diced tomatoes
One 28-ounce can crushed tomatoes
Salt and freshly ground pepper
1 quart chicken broth
4 cups chopped or torn day-old Italian bread (about ½ pound)
Two 15.5-ounce cans small white beans, such as Goya brand
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls), plus more to pass around the table
10 leave fresh basil, torn (optional)
Method:
1. Heat a medium soup pot over medium-low heat. Add the oil, 3 turns of the pan, the garlic and three-quarters of the chopped onion and cook for 7 to 8 minutes, stirring occasionally.
2. Add the diced tomatoes and the crushed tomatoes and season with salt and pepper. Add the broth and raise the heat until the soup bubbles. Reduce the heat to a simmer and add the bread and beans.
3. Stir the soup as it simmers until it thickens to a stew like consistency. Turn off the heat, adjust the salt and pepper and ladle the soup into shallow bowls. Top with the grated Parmigiano-Reggiano, an additional drizzle of EVOO and a spoonful of the remaining onion.
4. Garnish with the torn basil. Pass around extra grated Parmigiano-Reggiano at the table.
Serve with a green salad.
Enjoy!
Recommended wine:
Sequiot MonastrellTempranillo Rose (2009)
Another 50/50 blend that’s richer than most rosés. The bouquet is opulent with crushed raspberry, and strawberry aromas while the fruit is simply voluptuous on the palate; creamy and ripe with enough acidity to provide balance to the wine and a refreshing finish.
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