Ribollita

• 2 1/2 tablespoons extravirgin olive oil, divided
• 1 cup sliced carrots
• 1 cup chopped onion
• 1/2 cup sliced celery
• 1/2 teaspoon dried thyme
• 4 garlic cloves, minced
• 3 cups chopped Swiss chard
• 3 cups chopped kale
• 3 cups water
• 3 cups fat-free, less-sodium chicken broth
• 1/4 cup canned tomato puree
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 12 ounces day-old Italian or French bread, torn into 1-inch pieces

1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic); cook 5 minutes or until onion is tender, stirring frequently. Add chard and next 8 ingredients (through tomatoes); stir to combine. Bring to a boil; reduce heat, and simmer 45 minutes.
2. Place 1/3 cup beans in a bowl; mash with a fork until smooth. Add mashed beans, remaining beans, and bread to soup; cook 5 minutes or until thoroughly heated. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil evenly over soup.

extravirgin olive oil, carrots, onion, celery, thyme, garlic, swiss chard, chopped kale, water, chicken broth, tomato puree, sugar, salt, ground red pepper, tomatoes, cannellini beans, italian

Taken from www.myrecipes.com/recipe/ribollita (may not work)