Panzanella Soup

Time: 25 min
Servings: 4

* 1 tbsp extra virgin olive oil
* 2 cloves garlic, thinly sliced
* 1 large onion, coarsely chopped
* 1/3 cup minced fresh basil or 2 tbsp dried
* 2 tbsp minced fresh oregano or 2 tsp dried
* 1 cup fresh tomatoes, peeled & chopped or 1 cup canned tomatoes,
drained, peeled & chopped
* 4 cups vegetable or chicken broth
* 4 cups cubed bread, crust removed
* 1/2 cup Parmesan cheese

1. Heat olive oil in a wide saucepan over medium heat, & saute the garlic, onion, basil, & oregano until the onions are soft (about 8 min).

2. Add the tomatoes, broth, & bread. Stir until the mixture is heated throughout & you have a coarse porridge.

3. Spoon into serving bowls & sprinkle Parmesan cheese evenly over each.