¼ cup olive oil
1 large onion, diced
1 carrot, peeled, chopped
2 ribs celery, chopped
3 cloves garlic, minced
28 oz. can tomatoes, chopped with puree
6-8 cups chicken broth
Two 15 oz. cans great northern beans
1 T. kosher salt
½ tsp. dried red pepper flakes
1 bunch Swiss chard, tough ends removed, coarsely chopped
or use 9 oz. bag of spinach leaves
4 cups dried Italian bread, cut into cubes
1 cup grated Parmesan or Romano cheese

In a stockpot, heat oil. Add onion, carrot, and celery. Cook on low heat, stirring often, until vegetables are tender, about 5 minutes.
Stir in garlic; cook another minute. Stir in tomatoes, broth, beans, salt and red pepper flakes. Cover; simmer on low for 20-30 minutes.
Add Swiss chard and bread cubes. Cook uncovered until chard is tender and bread is softened, about 10 minutes. Taste for seasoning.
Serve with grated cheese sprinkled on top.

Add comment