In large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Stir in onion; cook 5 to 6 minutes or until lightly browned and tender, stirring occasionally. Stir in garlic, Italian seasoning, dried basil and tomato paste. Stir until mixed. Remove from heat. Place tomatoes, beans and onion mixture in blender container. Cover and blend on High 30 to 45 seconds or until smooth. Pour into same pan. Stir in broth and pepper. Bring to a boil. Reduce heat to medium-low. Cover; simmer 10 minutes.
Meanwhile, heat oven to 425°F. Brush baguette slices with some of the extra virgin olive oil. Place on cookie sheet oil side down. Bake 5 minutes or until light brown. Brush tops with some oil and turn over. Rub with garlic clove and sprinkle with cheese. Bake 3 to 5 minutes longer or until crisp and golden brown.
Serve soup with baguette crostini, a drizzle of extra virgin olive oil and basil.
Tips: To slice the basil, stack several leaves and roll them up tightly. Slice across the roll for thin strips.
To release the flavor and essential oils of the dried herbs, rub them between your hands before adding them.
Serving Size: about 11oz each
Nutritional Information Per Serving:
Calories 320, Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 1100mg, Carb 47g, Fiber 7g, Sugar 7g, Protein 12g, Calcium 10%, Iron 20%