Heat olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.
Nutritional information is based on using only the basil for garnish.
Per Serving: 153 Calories; 5g Fat (26.0% calories from fat); 2g Saturated Fat; 12g Protein; 18g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 627mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.
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