Soup With Bread Under It - {Minestra Con Panno Sotto}

In a large pot, heat the olive oil. Add the onion and saute for 5 minutes. Add the garlic and saute until the garlic is soft. Add the tomatoes, basil, and salt and pepper. Stir well and let simmer, covered, for 20 minutes.

Meanwhile, bring a large saucepan of water to a boil. Add the Swiss chard and boil for 5 to 6 minutes, or until crisp-tender. Drain well.

Add the Swiss chard to the tomato mixture, stir well, and simmer for 10 minutes.

Place a layer of bread slices in a deep platter. Spread just enough of the soup over the bread to cover it. Sprinkle with some of the Pecorino Romano cheese. Make a second layer of bread, tomato sauce, and cheese and continue until all the bread and soup is used. Serve immediately.

This recipe yields 8 to 10 servings.