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1
Preheat broiler.
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2
Place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
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3
Add the sliced potatoes to the pan and cook, stirring and flipping occasionally, until golden brown and tender, 7-8 minutes.
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4
(Wait until the potatoes begin to turn golden brown before seasoning them with salt and pepper).
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5
While the potatoes are working, place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
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6
Add the onion, peppers and chopped garlic to the pan and season with salt and pepper.
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7
Cook until tender and softened, 7-8 minutes.
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8
Add the crushed pepper flakes, tomatoes and stock to the pot and bring the liquids to a bubble.
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9
Add the potatoes to the soup and simmer for a couple of minutes to develop flavor.
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10
While the soup is simmering, place the ciabatta cut side up on a baking sheet and toast under the broiler until light golden brown.
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11
Remove the bread from the oven and rub the toasted sides evenly with the whole clove of garlic.
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12
Give each side a light drizzle of olive oil and a sprinkle of grated parmigiano then return the bread to the broiler to brown the cheese.
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13
To serve the soup, place a wedge of the cheesy garlic toast in the bottom of each bowl and ladle the soup over top.
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14
Garnish each bowl with some chopped basil and parsley, a drizzle of olive oil and some more grated parmigiano.
