Tuscan White Bean and Vegetable Soup

This recipe from the Kraft Canada website is vegetarian and diabetic friendly.

 

What you need

• 1 whole wheat baguette piece (50 g), torn into bite-size chunks
• 1/4 cup  Extra Virgin Olive Oil Pesto Parmesan Dressing
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 (19 fl oz/540 mL each) cans no-salt-added white kidney beans, rinsed, divided
• 2 shredded cups cabbage
• 2 vine-ripened tomatoes, seeded, chopped
• 4-1/4 cups water
• 1-3/4 cups vegetable broth
• 2 finely chopped Tbsp. fresh rosemary
• 1/3 cup 4 Cheese Italiano Light Shredded Cheese

 

Make It

• 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.

 

• SHORTCUT

  Similar 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.