Italian Bread Soup

2 tablespoons extra virgin olive oil
6 cloves garlic, chopped
1/2 medium onion, chopped
19 ounces crushed tomatoes
15 ounces canned cannellini beans
2 cups chicken stock
1/4 stale baguette, torn (about 3 cups torn bread)
1/4 cup parmesan cheese, grated
1/4 cup fresh basil, torn (optional)
salt and pepper

1. Heat oil in a pot over medium heat. Reserve a tablespoon of onion for garnish and sauté the garlic and onions until soft.
2. Add the tomatoes and stock to the pot and bring to a boil. Reduce heat to a simmer, add the beans and bread and season with salt and pepper to taste.
3. Remove from heat, stir in the basil, if using, and allow to cool slightly.
4. Ladle into bowls and top with parmesan, onion and a light drizzle of olive oil.

Makes 4 servings