Ingredients
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
- 4 to 6 cloves garlic, chopped
- 1 medium to 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, about 1/2 pound, chopped or torn stale bread
- 2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans)
- 1/2 cup grated Parmigiano-Reggiano to pass at table
- 10 fresh basil leaves, torn, optional
Directions
Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.
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By shannonrivas
Franklin, Indiana
on May 11, 2011
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i really really liked this recipe. Its easy and so comforting. I married into a snow plow family and make it EVERY time it snows. I must say though, i find its better w/ a firm stale bread. Otherwise it gets mushy. I like using stale ciabatta bread. It stands up so well even after re heating. the turkey meatballs from the same show were a huge hit. The men didnt even know it was turkey :D
By Bakesalegirl
Minneapolis, MN
on December 01, 2010
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I could eat the pot of this. It's so good. And very filling. I added some sugar to this. Crushed tomatoes are really strong. It needs a little sweet. Otherwise It's delish and so easy to make.
A keeper!
By shurley60
Huntington Beac...
on October 27, 2010
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this has become one of my most favorite receipes. When I want compfort food, I make this. It's so very easy and the taste is abosulty wonderful.
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