Hearty Bean Soup

• 4 cans (15 Oz. Can) Cannelini Or Navy Beans, Drained And Rinsed
• 1 quart Chicken Broth
• 1 can (14.5 Oz. Can) Chopped Tomatoes
• 1 whole Onion, Chopped
• 1 bunch Carrots, Peeled And Chopped
• 1 strip Bacon
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Salt
• 1 sprig Rosemary
• 1 bunch Kale Or Chard, Chopped
• 1 cup Fresh Breadcrumbs
• 1/2 cups Shredded Parmesan Cheese

1. In a large pot, cook carrots, onion, bacon, and olive oil over medium heat until tender, about 5 minutes. Add beans, tomatoes, chicken broth, and rosemary. Bring to a boil and simmer for 30 minutes. Discard rosemary and bacon. Add chopped greens and salt, simmer another 15 minutes. Remove from heat and stir in breadcrumbs. Serve topped with parmesan cheese.

cannelini, chicken broth, tomatoes, onion, carrots, bacon, olive oil, salt, rosemary, chard, fresh breadcrumbs, parmesan cheese

Taken from tastykitchen.com/recipes/soups/hearty-bean-soup/ (may not work)