Tuscan Vegetable Soup (Panera)

By Jgebke

Hearty vegetable soup makes a satisfying one course meal.

Ingredients

• 3 T olive oil
• 1 1/2 c chopped red onions
• 1 c chopped celery
• 1 c chopped carrots
• 4 large cloves garlic, minced
• 1/4 t red pepper flakes
• 1 can (28 oz) plum tomatoes in puree, chopped (with juice)
• 8 oz kale (tuscan cavolo nero or lacinato kale)stems removed, leabes coarsely chopped
• 8 oz grean chard, stems removed, leaves coarsely chopped
• 2 c cooked or canned cannellini beans, rinsed and drained
• 7 c chicken broth
• 1/4 c chopped fresh basil
• 1/2 t salt
• 3 c Panera country or sourdough bread cubes, crust removed (optional)
• 1/4 c grated Parmesan cheese

Details

Servings 8
Adapted from mypanera.panerabread.com

Preparation

Step 1

Heat the oil in a large soup pot over med heat. Add the onions, celery and carrots and cook until the begetables begin to soften 6-8 min. Add the garlic and pepper flakes and cook for 1 minute. Add the chopped tomatoes (with juice), kale and chard, and cook until the kale is wilted. 8-10 min

Puree 1 c of the beans and 1 c of broth in a food processor. Add to the soup along with the remaining 6 c broth. Bring to a boil over high heat. Reduce the heat to low and simmer for 20 min.
Stir in basil, salt, and bread cubes (if using) and simmer until bread thickens the soup about 10 min
Sprinkle with the cheese

for extra flavor saute 1/4 c chopped pancetta along with the carrots