TUSCAN BEAN SOUP

INGREDIENTS

• 1 1⁄2 cups dried cannellini beans, soaked overnight (or 2 15-ounce cans)
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 1⁄2 yellow onion, chopped, plus rings for garnish
• 3⁄4 cup extra-virgin olive oil
• 4 cloves garlic (3 minced, 1 halved)
• 10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)
• 1 small zucchini, cut into 1⁄2″ cubes
• 4 large kale leaves, stemmed and chopped
• 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
• salt and freshly ground black pepper, to taste
• 1 15-ounce can diced tomatoes
• 2 quarts chicken or vegetable stock, reduced sodium, plus extra water if needed
• 1 bay leaf
• 1⁄2 teaspoon red chili flakes (optional)
• 1 tablespoon fresh thyme leaves (1 teaspoon dried)
• 8 thick slices country-style bread
• Parmesan Cheese, freshly grated

NEXT instructions you can go  HERE

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