tomato soupExtra virgin olive oil
1 onion, diced
4 garlic cloves
2 fresh sage leaves, chopped
1 bay leaf
1 28-ounce can whole tomatoes
2 quarts chicken stock
4 slices mozzarella cheese

Preheat the oven to 400°. Cut the Italian bread into 2-inch cubes and place in a mixing bowl. Drizzle with a 3-count of oil, season with salt and pepper. Arrange the bread cubes in a single layer on a sheet pan and bake for 10-15 minutes or until crisp.
Coat a soup pot with a 3-count of oil over medium heat. Add the onion, garlic, sage and bay leaf, cook and stir until the onion is soft. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock. Simmer for 30 minutes.
Line the bottoms of 4 soup bowls with a slice of mozzarella. Ladle the hot soup into the bowls to melt the cheese. Garnish with a drizzle of olive oil and some chopped fresh sage.