Tuscan Tomato White Bean Soup
INGREDIENTS
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3 Tablespoons (45 ml) extra virgin olive oil
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1 large onion, peeled, chopped
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5 garlic cloves, peeled, roasted
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Salt, to taste
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2 Tablespoons (30 ml) tomato paste
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2 pounds (908 g) Roma tomatoes, quartered
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2 (15 ounce) (425 g) cans white beans, drained, rinsed
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4 cups (960 ml) vegetable broth or chicken broth
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1 cup (240 ml) water
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1 sprig rosemary plus 1 teaspoon chopped leaves
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¼ teaspoon crushed red pepper flakes
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4 cups cubed ciabatta bread, about 4 ounces (114 g)
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2 ounces (55 g) shredded mozzarella cheese
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