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This is a hearty soup delicious for a cold winter day. - Kathleen

Tuscan Harvest Ribollita 

Servings: 10 

1 large onion, chopped 

3 medium carrots, sliced 

3 stalks celery, sliced 

6 cloves garlic, sliced 

1 can white beans, rinsed and drained  (mash 1/2 of the can) 

28 ounces tomatoes, canned (type that is peeled, but whole);  diced 

3 sprigs thyme 

48 ounces low sodium chicken broth 

1 bunch kale, chopped 

1/2 cup basil leaves, chiffonade cut 

2 slices whole wheat bread, crusty type - cubed 

Salt and pepper, to taste 

Spray a large stock pot with olive oil cooking spray. Add onion, carrots, and 

celery. Saute over medium heat for 5-7 minutes. Add garlic and cook an 

additional minute. 

To the mixture, add white beans, tomatoes and juice, thyme sprigs, and chicken broth.  Bring to a boil, reduce heat and simmer until vegetables are tender; about 15 minutes.  Add kale and basil, and cook an additional 10 minutes until kale is tender.  Add bread cubes, and cook 5-10 minutes.  Remove sprigs of thyme before serving. Season before serving.  Serve hot sprinkled with Parmesan cheese. 

Per Serving (excluding unknown items): 149 Calories; 1g Fat (4.1% calories from fat); 13g Protein; 25g 

Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 454mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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