Tuscan Twice-Cooked Bread Soup

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Dinner With Julie


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1 cup dried little white beans

canola or olive oil

2 x onions, peeled and chopped

2 x carrots, peeled and thickly sliced

2 x celery ribs, thickly sliced

2 x potatoes, peeled (or not) and thickly sliced

1 large bunch swiss chard or kale, ribs removed and leaves torn or coarsely chopped

1/2 small savoy cabbage, cored and coarsely chopped

1 796 mL can plum or diced tomatoes, undrained

2 cup chicken or vegetable stock

3 thick slices day-old country-style white bread

Salt and freshly ground black pepper

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