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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This traditional Italian soup is better made the day before and reheated. Ingredients:
2 1/2 tablespoons extravirgin olive oil, divided |
1 cup sliced carrots |
1 cup chopped onion |
1/2 cup sliced celery |
1/2 teaspoon dried thyme |
4 garlic cloves, minced |
3 cups chopped swiss chard |
3 cups chopped kale |
3 cups water |
3 cups fat-free, less-sodium chicken broth |
1/4 cup canned tomato puree |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1 (14.5-ounce) can diced tomatoes |
1 (19-ounce) can cannellini beans, rinsed and drained |
12 ounces day-old italian or french bread, torn into 1-inch pieces |
Directions:
1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic); cook 5 minutes or until onion is tender, stirring frequently. Add chard and next 8 ingredients (through tomatoes); stir to combine. Bring to a boil; reduce heat, and simmer 45 minutes.
2. Place 1/3 cup beans in a bowl; mash with a fork until smooth. Add mashed beans, remaining beans, and bread to soup; cook 5 minutes or until thoroughly heated. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil evenly over soup.
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