Ribollita

Ingredients

• 2 1/2 tablespoons extravirgin olive oil, divided
• 1 cup sliced carrots
• 1 cup chopped onion
• 1/2 cup sliced celery
• 1/2 teaspoon dried thyme
• 4 garlic cloves, minced
• 3 cups chopped Swiss chard
• 3 cups chopped kale
• 3 cups water
• 3 cups fat-free, less-sodium chicken broth
• 1/4 cup canned tomato puree
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 12 ounces day-old Italian or French bread, torn into 1-inch pieces

Preparation

1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic); cook 5 minutes or until onion is tender, stirring frequently. Add chard and next 8 ingredients (through tomatoes); stir to combine. Bring to a boil; reduce heat, and simmer 45 minutes.
2. Place 1/3 cup beans in a bowl; mash with a fork until smooth. Add mashed beans, remaining beans, and bread to soup; cook 5 minutes or until thoroughly heated. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil evenly over soup.