Soups: Radicchio Soup (Serves 4)

1 pound radicchio (455 g)
3 T + 1/4 cup evoo, divided  (45 + 60 ml)
1 large clove garlic, chopped
1 small red onion, chopped
1 15 oz can tomato sauce (425 g)
3 cups water (700 ml)
S & P to taste
4 cups cubed crusty Italian bread (225 g)
3/4 cup Parm-Reggiano (60 g)
1/3 cup fresh basil (14 g)

Wash radicchio, quarter and remove cores.  Chop coarsely.  Place 3 T evoo -onion with radicchio in soup kettle.  Set over med heat, saute 10 mins until softened.  Add tomato sauce and water, season with s & p.  Bring to simmer and cook gently for 5 mins.  Meanwhile, toss bread cubes with remaining 1/4 cup evoo  Saute in large pan set over med-hi heat until cubes are golden, turning them frequently.  (Make ahead to this point).
Heat soup.  Add PR and basil and stirr until cheese melts.  Place bread cubes in bottom of 4 soup bowls, pour soup over bread, serve immed with more PR at table.