Papa al Pomodora
3 Tbsp. extra virgin olive oil
4-5 cloves of garlic
1 small onion chopped
1 15 oz. can diced tomatoes (i used my canned stewed tomatoes from the garden)
1 28 oz. can crushed tomatoes
1 quart chicken broth
4 cups (3/4 lbs) day-old bread(torn in pieces)(french bread works great B!)
1/2 cup grated Parmesan cheese
Heat a stock pot over medium heat. Add olive oil, garlic and 3/4 of onion.
Cook 7-8 minutes, then add tomatoes and season with salt and pepper. Add
broth and turn the heat up to make the soup boil. Reduce heat to a simmer
and add bread. Stir soup as it simmers until it thickens to a stew. Add
seasonings to taste.
variations: add 2 cans white beans or a leek, use veggie stock instead of chicken:)