Pappa Al Pomodoro Soup

Looks easy enough...

1 loaf chewy bread, such as ciabatta
1/2 cup. evoo
4 garlic cloves, chopped
1 small onion
1 c. chicken stock
1 14oz can diced tomatoes (look for no-salt added if you can)
1 28oz can crushed tomatoes
1 cup fresh basil, 1 sprig fresh rosemary (use dried if you can't afford the fresh stuff)
S&P
Parmigiano-Reggiano

Chop about 2 cups of the bread and reserve the rest to pass at the table.

Heat a mediup soup pot over med heat. Add about 1/4c of the evoo, then add the rosemary and garlic. Watch this closely, especially if using dried rosemary- you don't want it to burn. Peel and halve the onion and, using a box grater, grate the onion directly into the soup pot. Saute the mixture for 5 minutes, then remove rosemary stem. Add the chicken stock and tomatoes and bring it to a bubble. Add the bread chunks and stir until the bread has melted into the soup; the result is a thicker consistency. Tear or shred basil into the soup. Season with S&P to taste and ladle into bowls. Top with extra swirl of evoo and shaved parmesan cheese.