Tuscan Style Bean Soup

Finally, there is a chill in the air. Soups are a great way to warm up. This one features lots of veggies. The recipe is adapted from one found on the My Melange blog.

• 1  tablespoon olive oil
• 2  carrots, chopped
• 3  stalks of celery, chopped
• 1  small white onion, chopped
• 1  clove of garlic, minced
• 3  tomatoes, chopped
• 1  15oz. can of white beans, rinsed and drained
• 4  red swiss chard leaves, roughly chopped
• 1  bay leaf
• 1  heel of parmigiano reggiano cheese
• fresh thyme leaves or 1 teaspoon dried thyme
• 1 vegetable bouillon cube dissolved in 4 cups boiling water
• salt and pepper to taste

In a large soup pot, heat the olive oil over medium heat. Saute onions until translucent. Add carrots and celery, cook until softened. Add garlic, cook for another minute. Add tomatoes, beans, thyme, salt and pepper. Pour the 4 cups of bullion infused water to the pot, add the bay leaf and heel of parmigiano reggiano to the pot, cover and simmer for about 15 minutes.  Add chard, cover and let simmer for 5 minutes, just until the chard is wilted.

Serves 6