Papa al Pomodoro

From Rachael Ray: 365 No Repeats

3 Tbsp extra virgin olive oil (EVOO), plus some for drizzling
4-6 garlic cloves, chopped
1 medium to large onion, finely chopped
1 15oz can petite diced tomatoes
1 28oz can crushed tomatoes
salt and freshly ground black pepper
1 quart chicken stock or broth
4 C chopped or torn stale bread (about 1/2 pound)
2 15oz cans small white beans, such as Goya brand (smaller than cannellini beans)
1/2 C grated Parmigiano-Reggiano, to pass at the table
10 fresh basil leaves, torn (optional)

Heat a medium soup pot over medium heat. Add the 3 tablespoons EVOO, the garlic and three fourths of the onions. Cook 7-8 minutes, then add the diced and crushed tomatoes and season with salt and pepper. Add the stock and raise the heat to make the soup bubble. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to stew-like consistency. A wooden spoon should be able to stand upright in the pot.

Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls. Top with grated cheese, an additional drizzle of EVOO, a spoonful of the remaining finely chopped raw onions, and torn basil. The basil, and only the basil, is optional.