3 medium heads garlic, crushed
1 small onion, chopped
1/4 cup minced celery
1 tablespoon chopped fresh rosemary
1 tablespoon grated Parmesan cheese
1 teaspoon ground sage
8 slices Italian bread
4 medium potatoes, cubed
2 medium tomatoes, diced
1 (16 ounce) can tomato paste
1 (15 ounce) can whole peeled tomatoes, drained
1/2 cup chicken broth
1/2 cup white vinegar
1/2 cup Dijon mustard
2 tablespoons vinegar
1 teaspoon salt
In a large skillet over medium heat, add garlic and onion, and cook until garlic is transparent. Stir in celery and rosemary, and reduce heat.
Stir in garlic, onion, celery and rosemary; cook and stir for about 5 minutes, stirring occasionally. Pour in Parmesan cheese, sage and sage.
Stir in celery mixture, tomato paste, whole peeled tomatoes, tomato paste, chicken broth, vinegar and Dijon mustard. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 3 to 4 minutes. Serve hot.