Tuscan Soup

You're going to love the taste and also the smell of your kitchen after cooking this soup ;-)

Ingredients:

• 2 medium onions, peeled and minced
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• 2 large carrots, peeled and minced
• 2 large celery stalks, minced
• 1 clove fresh garlic, peeled and minced
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh parsley, minced
• 1 14oz can diced tomatoes, strained
• 2 15 oz cans navy beans, rinsed (1 cup pureed with 1 cup water and set aside)
• 2 quarts water
• 2 bunches fresh kale, spinach or collard greens, rinsed and roughly chopped
• 1 cup croutons, crumbled
• salt, to taste
• pepper, to taste

Directions:

Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, garlic and saute. Cook, stirring occasionally, until it becomes a deep brownish paste. Do not over cook.

Add the parsley and a little salt and pepper to the soup pot. Add the tomatoes and cook for about 5 minutes, stirring constantly. Add the canned navy beans and stir well. Add the bean puree and the rest of the water. Stir and bring to a slow boil. Add the kale, spinach or collard greens. Stir well and bring to a slow boil again.

Stir the bread in to the soup and reduce the heat to low. Cover and simmer on low for 2 hours, stirring occasionally.