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I ladle this soup over big cheesy toasts so they get soft and I can spoon them up with the soup.
Serves 4


• 3 to 4 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
• 1 pound chicken tenderloins or cutlets, chopped into bite-size pieces
• Salt and black pepper
• 4 garlic cloves, 3 chopped and 1 halved
• 1 large red onion, very thinly sliced
• Red pepper flakes, to taste
• 1 (28-ounce) can crushed tomatoes
• 1 quart (4 cups) chicken stock
• 4 thick slices Italian semolina bread
• 1 cup grated Parmigiano-Reggiano cheese
• 1 cup fresh basil, about 20 leaves, shredded or torn

Preheat the broiler.

Heat the EVOO in a soup pot over medium-high heat. Add the chicken, season with salt and pepper to taste, and cook until lightly browned, 3 to 4 minutes. Add the chopped garlic, the onions, and red pepper flakes, and cook to soften the onions, 5 to 6 minutes. Stir in the tomatoes and stock and cook until heated through.

While the soup cooks, char the bread on both sides under the broiler. Rub with the garlic halves and drizzle with EVOO, then mound with handfuls of Parmigiano cheese and return to the broiler to melt the cheese, a minute more.

Turn off the heat and stir in the basil. Place the large toasts at the bottom of shallow soup bowls and ladle on the soup or ladle in the soup and float the toasts on top to keep them crunchy— your choice.


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