I made this soup the other day after I saw Rachel Ray make it. It was fantastic! And so easy!
(Yields 4 servings)
3 Tbs. olive oil, plus some for drizzling
4-6 cloves garlic, chopped (or about 4 tsp.)
1 medium to large onion, finely chopped
2 (15-oz.) cans diced tomatoes
1 tsp. basil
salt and pepper
1 quart (or 4 cups) chicken stock
2 (15-oz.) cans small white beans (cannellini are fine)
grated Parmigiano-Reggiano
Heat a medium soup pot over medium heat. Add olive oil, garlic, and onion. Cook 7-8 minutes. Add tomatoes and basil, then season with salt and pepper. Add stock and raise the heat to make the soup bubble. Reduce the heat to simmer and add beans. Stir soup as it simmers (about 5 minutes to combine flavors). Ladle into bowls and top with grated cheese and additional drizzle of olive oil.
**I have also tried this soup with rice in it and it is fantastic as well! Just cook the rice according to the package and ladle soup over the rice in bowls. Small pasta would work as well. Also, if you add the pasta and a can of kidney beans, it would sort of be like a minestrone...yum!
