-1 pound radicchio
-3 tablespoons + ¼ cup olive oil, divided
-1 large clove garlic, chopped
-1 small red onion, chopped
-1 15-ounce can tomato sauce
-3 cups water
-Salt and pepper to taste
-4 cups cubed freshly grated Parmigiano-Reggiano
-1/3 cup fresh basil leaves
Wash radicchio, quarter and remove cores. Chop coarsely. Place 3 tablespoons of olive oil, garlic, onion, and radicchio in a soup kettle. Set over medium heat and sauté 10 minutes until softened.
Add tomato sauce and water. Season with salt and pepper. Bring to a simmer and cook gently for 5 minutes. Meanwhile, toss bread cubes with the remaining ¼ cup olive oil. Sauté in a large pan set over medium-high heat until cubes are golden, turning them frequently.
Heat soup. Add Parmigiano-Reggiano and basil and stir until cheese melts. Place bread cubes in the bottom of 4 soup bowls. Pour the soup over the bread. Serve immediately with more Parmigiano-Reggiano at the table.
Makes 4 servings.