Tuscan Tomato White Bean Soup

I found this in the September issue of Food Network Magazine.  I know it's not exactly soup season but this will utilize some herbs from the yard and it's getting into tomato season around here.

3 tbsp. olive oil plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tbsp. tomato paste
2lbs. tomatoes, chopped
2 15oz. cans no salt added white beans, drained and rinsed
1 quart low sodium vegetable or chicken broth
1 sprig rosemary plus 1 tsp. chopped leaves
1/4 tsp. red pepper flakes plus more for sprinkling
4 C. cubed ciabatta bread, about 4oz.
1/2 C. shredded mozzarella

Heat 1 tbsp. olive oil in a large pot or Dutch oven over medium high heat.  Add the onion, 3 garlic cloves and a pinch of salt.  Cook, stirring occasionally, until the onion is softened, 5 minutes.  Add the tomato paste and cook, stirring occasionally, 1 minute.  Add all but 1/2 C. of the chopped tomatoes, the beans, broth, 1 C. water, the rosemary sprig, 1/4 tsp. red pepper flakes and 1/2 tsp. salt.  Bring to a boil.  Reduce the heat to medium and simmer 20 minutes.

Discard the rosemary sprig.  Working in batches, transfer the soup to a blender and puree until smooth.  Season with salt.  Return to the pot and cover to keep warm.

Preheat the oven to 400 degrees.  Heat the remaining 2 tbsp. olive oil and 2 garlic cloves in a small skillet over medium heat.  Cook, stirring occasionally until lightly browned, 5 minutes.  Toss with the bread, chopped rosemary, mozzarella, and a pinch each of salt and red pepper flakes on a baking sheet.  Bake, stirring occasionally, until the croutons are golden, about 10 minutes.  Top each bowl of soup with the croutons, some reserved tomatoes and reserved olive oil.

Per serving: Calories 472, Fat 18g, Cholesterol 15mg, Sodium 721mg, Carbs 58g, Fiber 11g, Protein 21g.