Veggie Tomato Soup – Rachael Ray

Ingredients

• 1/4 cup extra virgin olive oil (EVOO), divided
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 3 stalks celery (from the center of the bunch with some leaves), chopped
• 3 cloves garlic, chopped or grated
• 1 quart chicken or vegetable stock
• 1 can crushed tomatoes (28 ounces)
• 1 ciabatta loaf, cut into 1-inch cubes
• 1/4 cup garlic flakes or powder
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 tablespoons dried oregano
• 1 bag Smartfood brand popcorn (optional)