Description: I got this recipe out of the Rachel Ray Express Lane cookbook. It doesn't get any easier than this, and I really like how hearty and flavorful this soup is. I have made it for friends and family, and it gets rave reviews. ENJOY

Serving Size: 4

Difficulty: Medium

  • 1 loaf of your favorite chewy bread
  • 1/2 cup olive oil (EVOO)
  • 1 sprig rosemary
  • 4 cloves of garlic (minced)
  • 1 small onion
  • 1 cup chicken stock
  • 14oz can of diced tomatoes
  • 28oz can of crushed tomatoes
  • 1 cup fresh basil leaves
  • salt and pepper
  • Cut up 2 cups of bread into cubes (with or without the crust--its up to you).
  • Place 1/4 cup EVOO in a soup pot over medium heat.
  • Add the sprig of rosemary (whole).
  • Add the minced garlic.
  • Grate the onion into the pot.
  • Saute for 5 minutes.
  • Remove the sprig of rosemary.
  • Add the chicken stock and cans of tomatoes, bring to a boil.
  • Add bread and stir until it "melts" into the soup.
  • Tear or shred basil, and add to the soup.
  • Pour into bowls, drizzle each serving with a little EVOO, and sprinkle with Parmesan cheese (or another Italian cheese you enjoy).
  • Serve the remaining bread on the side for dipping.