Heat 1 tbs oil in a pot. Add onion, 3 garlic cloves, and salt. Cook until onion is softened. Add tomato paste, cook 1 min. Add all but 1/2 cup of chopped tomatoes, beans, broth, 1 cup water, rosemary, pepper flakes, and salt. Bring to a boil, simmer 20 min. *Discard rosemary, transfer soup to a blender, puree until smooth. Season. Return to pot, keep warm. Heat oven to 400 degrees. Heat remaining oil and garlic cloves in a skillet. Cook until lightly browned. Toss with bread, mozzarella, salt and pepper flakes on a baking sheet. Bake until croutons are golden 10 min. Top each bowl of soup with croutons and chopped tomatoes.
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|Serving Size: 1 Recipe (2190g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 320 (16%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 72.6mg||22 %|
|Sodium 1741.1mg||60 %|
|Potassium 6885.7mg||181 %|
|Total Carbohydrate 323.2g||95 %|
|Dietary Fiber 59.1g||236 %|
|Sugars, other 264.1g|
|Protein 117.9g||168 %|
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Calories per serving: 2025
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