Ribollita (Italian Vegetable and Bread Soup)

Ingredients

• 2 tablespoons olive oil
• 3 large white onions
• 1 cup chopped carrots
• 1 cup chopped celery
• salt
• freshly ground black pepper
• 4 cloves crushed garlic
• 1 teaspoon oregano
• 29 ounces cannellini beans
• 2 cups chopped tomato I used fresh, but canned is ok too
• 1 tablespoon tomato paste
• 7 cups vegetable broth
• 1 Parmesan rind
• 3 cups Swiss chard chopped, or Kale
• 4 inches tuscan bread thick slices of
• 1/4 cup freshly grated Parmesan
• fresh basil I like to garnish with some, optional

Nutrition

• Calories : 250 calories
• Carbohydrate : 35 grams
• Cholesterol : 5 milligrams
• Fat : 8 grams
• Fiber : 3 grams
• Protein : 15 grams
• SaturatedFat : 2 grams
• Sodium : 1480 milligrams
• Sugar : 9 grams