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1
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
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2
Add the onion, 3 garlic cloves and a pinch of salt.
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3
Cook, stirring occasionally, until the onion is softened, 5 minutes.
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4
Add the tomato paste and cook, stirring occasionally, 1 minute.
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5
Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt.
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6
Bring to a boil.
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7
Reduce the heat to medium and simmer 20 minutes.
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8
Discard the rosemary sprig.
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9
Working in batches, transfer the soup to a blender and puree until smooth.
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10
Season with salt.
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11
Return to the pot and cover to keep warm.
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12
Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat.
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13
Cook, stirring occasionally, until lightly browned, 5 minutes.
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14
Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet.
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15
Bake, stirring occasionally, until the croutons are golden, 10 minutes.
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16
Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
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17
Photograph by Charles Masters
