Tuscan Ribolitta (Bread And Tomato Soup)

More from this source
Prevention

Comments

Add a comment

Ingredients

2 tablespoons extra virgin olive oil

1 onion, chopped, 1 cup

4 ribs celery, chopped, 1 cup

2 carrots, chopped, 3/4 cup

2 cloves garlic, minced

2 cans (14.5 ounces each) lower-sodium, fat-free vegetable broth

1/2 pound escarole, about 4 cups, coarsely chopped

1 can (14.5 ounces) salt-free diced tomatoes

1 can (15 ounces) cannellini beans, rinsed and drained

6 slices stale multigrain bread, cut into cubes

1/2 cup fresh basil leaves

1/4 cup grated Romano cheese

1/4 teaspoon ground black pepper