Tuscan Tomato Soup

• 1 tablespoon olive oil
• 2 onions, chopped (about 4 cups)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery ribs, chopped (about 3/4 cup)
• 8 cups vegetable broth
• 8 cloves garlic, minced
• 2 (28 ounce) cans diced tomatoes (packed in juice)
• 12 cup parsley, chopped
• salt and pepper
• 8 cups swiss chard, packed and chopped (about 20 ounces)
• 4 cups cooked white beans (2 15-oz cans)
• 2 cups whole wheat pasta, cooked al dente and drained (elbows, stars, rotini, etc)
• 1 cup fresh basil, chopped

1. Heat olive oil in a stockpot on medium heat.
2. Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
3. Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to low.
5. Simmer for 30 minutes, uncovered.
6. Stir in parsley and check for seasoning.
7. Add additional salt and pepper if necessary.
8. Add Swiss Chard and beans and bring to a boil.
9. Reduce heat to low, simmer until chard is tender, about 5 minutes.
10. Add cooked pasta to soup.
11. Stir in basil and cook about 1 minute until wilted.
12. Ladle soup into bowls.
13. Serve immediately.

olive oil, onions, carrots, celery, vegetable broth, garlic, tomatoes, parsley, salt, swiss chard, white beans, whole wheat pasta, fresh basil

Taken from www.food.com/recipe/tuscan-tomato-soup-37908 (may not work)