- Heat oven to 350ºF.
Spread bread onto rimmed baking sheet. Bake 15 min. or until toasted, stirring after 8 min.
Meanwhile, heat dressing in large saucepan on medium-high heat. Add celery, carrots and onions; cook 5 min. or until crisp-tender, stirring frequently.
Reserve 1/2 can beans. Add remaining beans to pan with cabbage, tomatoes, water and broth; stir. Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender and soup is slightly thickened, stirring occasionally.
Stir remaining beans and rosemary into soup; simmer 10 min. or until heated through, stirring occasionally. Serve topped with bread and cheese.
SHORTCUTSimilar to a Tuscan ribolita, this delicious soup is a great way to use leftover vegetables and bread. If you have day-old bread, you can skip the oven toasting step - just cut or tear the dried-out bread into bite-size pieces and use as directed.