Papa al Pomodoro

Serves 8
Ingredients:
4 ounces chewy bread, about 2 cups, 1/2 loaf dense tuscan like a
ciabatta or any other rustic bread
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 sprig fresh rosemary
1 small onion, finely grated
1 cup chicken broth
1 14 oz. can diced tomatoes, Hunt's Brand
1 28 oz. can crushed tomatoes, Hunt's Brand
1 cup fresh basil
1/2 cup Parmigiano-Reggiano, grated, or to taste
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra-virgin olive oil, for garnish

Directions:
I use leftover bread. Remove the crust of the bread and save them for
making breadcrumbs. Break the bread into small chunks no bigger then
1 1/2 inches and set aside.

Heat a medium pot over medium heat. Add 1/4 cup of olive oil, and then
add the rosemary and the garlic. Peel and halve the onion and grate
directly into the soup pot. Saute for a couple of minutes, then remove
the rosemary stem. When you smell the fragrance you will know it is
done.

Add the chicken broth and tomatoes and bring to a boil. Add the bread
chunks and stir until the bread “melts” into the soup, giving it a
thick consistency. Tear or shred the basil, and stir into the soup.
Season with salt and pepper to taste, about 1 1/2 tablespoons kosher
salt.

Ladle the soup into bowls, and top with an extra tablespoon of very
good extra-virgin olive oil and however much parmesan or romano cheese
you want.