3 tablespoons olive oil1 pound sourdough bread, cut into 1- to 2-inch cubes (about 8 cups)¼ cup white wine½ teaspoon dried thyme½ teaspoon dried oregano½ teaspoon garlic powder28-ounce can diced tomatoes1 cup chicken broth½ cup grated Parmesan cheeseSalt and ground black pepper, to tasteBalsamic vinegar, to tasteIn a large saucepan over medium-high, heat the olive oil. Add the bread and toast, stirring frequently, for 5 minutes. The bread will quickly absorb the oil. Keep the bread moving in the pan so it toasts, but doesn’t burn.Add the wine, then continue toasting the bread for another 5 minutes. Add the thyme, oregano and garlic powder, then cook for another for 2 minutes.Add the tomatoes and chicken broth, then mix well but gently. Continue cooking until heated through, then stir in the cheese. When the cheese is melted into the soup, season with salt, pepper and a splash of balsamic vinegar.