Tuscan Vegetable Soup

Ingredients:

3 Tbsp olive oil

1 1/2 cup chopped red onions

1 cup chopped celery

1 cup chopped carrots

4 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

1 can (28 oz) diced tomatoes, low sodium

8 oz kale, chopped

8 oz swiss chard, chopped

2 cups canned cannellini beans, drained and rinsed

7 cups vegetable broth, low sodium 

1/4  cup chopped fresh basil

1/2 tsp salt

1/2 cup Parmesan cheese (optional)

Directions:

Heat the oil in a large stock pot over medium heat.  Add the onions, celery, and carrots.  Cook until veggies begin to soften, 6-8 minutes.  Add garlic and pepper flakes.  Cook for 1 minute.  Add diced tomatoes (with juice), kale and chard.  Cook until kale is wilted, 8-10 minutes.

Puree 1 cup of the beans and 1 cup of the broth in a blender.  Add to the soup along with the remaining beans and 6 cups of broth.  Bring to a boil over high heat.  Reduce heat to low and simmer for 20 minutes.

Stir in the basil and salt.  Simmer 10 minutes.  Serve sprinkled with Parmesan and a slice of crusty bread on the side.

Recipe adapted from: http://mypanera.panerabread.com/recipes/recipe/tuscan-vegetable-soup/