1/2 c Plus 2 tablespoons olive
-oil; (preferably
; extra-virgin)
9 Garlic cloves; minced
8 oz Crusty white sourdough
-bread; cut into 1-inch
; pieces
3 lg Onions; finely chopped
8 c Chicken stock or canned
-low-salt chicken
; broth
2 28 ounce cans peeled plum
-tomatoes; drained, crushed
1/2 c Freshly grated Parmesan
-cheese
1/4 c Thinly sliced fresh basil;
-(for garnish)
1/4 c Parmesan cheese shavings
Preheat oven to 300F. Mix 1/2 cup olive oil and 3 minced garlic cloves in
large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in
single layer on large baking sheet. Bake until golden, stirring once, about
20 minutes. Set garlic-bread croutons aside.
Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat.
Add onions and saute until very tender, about 25 minutes. Add remaining
minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and
1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring
occasionally. Season to taste with salt and pepper.
Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls.
Sprinkle with thinly sliced basil and Parmesan cheese shavings.
Makes 6 Servings.
Yields
1 servings