Tuscan Bread & White Bean Soup

Name: Tuscan Bread & White Bean Soup
Ingredients: olive oil, for cooking; 1 onion, chopped; 1-2 celery stalks, chopped (with leaves, if there are any); 1-2 carrots, chopped; 1-2 garlic cloves, crushed; salt and pepper; 3-4 cups (a 1 L carton works well) chicken or veg stock; 1 14 oz (398 mL) can diced or whole plum tomatoes, with their juice; 2 cups canned or cooked navy or white kidney (cannellini) beans (one 19 oz/540 mL can); 1 thin-skinned potato, diced (optional); a couple sprigs of rosemary and/or thyme; 1 small bunch (or a few large leaves) kale, thinly sliced (discard the stems); thick, crusty day-old bread; grated Parmesan, aged Gouda or cheddar

Tuscan Bread & White Bean Soup was pinched from <a href="http://www.dinnerwithjulie.com/2016/01/11/tuscan-bread-white-bean-soup/" target="_blank">www.dinnerwithjulie.com.</a>

INGREDIENTS

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olive oil, for cooking

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1 onion, chopped

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1-2 celery stalks, chopped (with leaves, if there are any)

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1-2 carrots, chopped

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1-2 garlic cloves, crushed

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salt and pepper

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3-4 cups (a 1 L carton works well) chicken or veg stock

•

1 14 oz (398 mL) can diced or whole plum tomatoes, with their juice

•

2 cups canned or cooked navy or white kidney (cannellini) beans (one 19 oz/540 mL can)

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1 thin-skinned potato, diced (optional)

•

a couple sprigs of rosemary and/or thyme

•

1 small bunch (or a few large leaves) kale, thinly sliced (discard the stems)

•

thick, crusty day-old bread

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grated Parmesan, aged Gouda or cheddar

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