Ingredients: -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 Directions: 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.