Description

• Heat olive oil in a large pot over medium heat. Add onion and about one teaspoon of salt, and sauté until translucent, about five minutes. Add the garlic and sauté until fragrant, about thirty seconds.
• Pour in the tomatoes, juices, and broth. Add brown sugar. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes.
• Add the bread and beans, and stir to combine. Simmer for another five minutes or until the bread has soaked up the majority of the broth and become mushy.
• Stir in the cheese and taste for seasonings. Add more salt and brown sugar as needed.
• Garnish with a sprinkle of cheese and serve immediately.