Ribollita

Ingredients

• 19 ounce .5 can cannellini beans rinsed drained canned
• 14.5 ounce canned tomatoes diced canned
• 1 cup carrots sliced
• 0.5 cup celery sliced
• 0.5 teaspoon thyme leaves dried
• 2.5 tablespoons olive oil extravirgin divided
• 3 cups less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 12 ounces bread french italian
• 3 cups kale chopped
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 3 cups swiss chard chopped
• 0.3 cup tomato purée canned
• 3 cups water 

Equipment

• bowl
• ladle
• dutch oven

Directions

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