Categories: Soup

Ingredients

• 1/2 cup olive oil
• 2 garlic cloves, sliced
• 2 large yellow onions, halved and thinly sliced crosswise
• 1 tbsp salt
• 28 oz can San Marzano tomatoes
• 4 cups water
• 6 slices hearty whole-wheat bread
• 6 thin slices provolone cheese
• 1/3 cup grated Pecorino Romano cheese

Directions

1. Heat the olive oil in a stockpot over medium heat. Add the garlic, onion, and salt and cook, stirring frequently, for about 15 minutes, until they are very soft and golden.

2. Add the tomatoes and water and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes. Remove the lid and continue to simmer for another 15 minutes to thicken the soup.

3. Just before serving, toast the bread slices. Place one slice of bread in the bottom of each of 6 soup bowls and top each with a slice of the provolone. Ladle the soup into the bowls, being carefully to include a good portion of the onions in each.

4. Serve hot, garnished with the Pecorino Romano cheese.

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