Cooking Light NOVEMBER 2010
1. Preheat oven to 375°.
2. Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.
3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; sauté 5 minutes. Add garlic, and sauté 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.
4. Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.
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