Ingredients
Scale
- 1/4 c olive oil
- 1 large onion, chopped
- 1 leek, washed very carefully and chopped–I added this last time and it was great!
- 1–2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 28 oz can Italian tomatoes, crushed or pureed
- 6–8 cups chicken broth
- 2 15oz cans great northern beans (don’t drain)
- salt to taste (or bouillon)
- 1 tsp dried red pepper flakes
- 1 bunch Swiss chard or kale, tough ends removed, green leaves coarsely chopped (spinach will work as well but Swiss chard or kale is best)
- Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)
- fresh Parmesan or Romano cheese, grated
Instructions
- In a heavy dutch oven, or stockpot heat oil. Add onion, carrot, leek and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes.
- Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes.
- Cover and simmer on low for 20 minutes. Add Swiss chard or Kale and cook uncovered until it is tender, about 10 minutes.
- Taste for seasoning.
- Serve by putting bread cubes or croutons in bottom of bowl.
- Spoon soup over bread and sprinkle with cheese.