Tuscan White Bean & Vegetable Soup Recipe

Name: Tuscan White Bean & Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1 whole wheat baguette piece (50 g), torn into bite-size chunks; 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing; 2 stalks celery, chopped; 2 carrots, chopped; 1 onion, chopped; 2 cans (19 fl oz/540 mL each) no-salt-added white kidney beans, rinsed, divided; 2 cups shredded cabbage; 2 vine-ripened tomatoes, seeded, chopped; 4-1/4 cups water; 1-3/4 cups vegetable broth; 2 Tbsp. finely chopped fresh rosemary; 1/3 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese

Ingredients

1 whole wheat baguette piece (50 g), torn into bite-size chunks
1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 cans (19 fl oz/540 mL each) no-salt-added white kidney beans, rinsed, divided
2 cups shredded cabbage
2 vine-ripened tomatoes, seeded, chopped
4-1/4 cups water
1-3/4 cups vegetable broth
2 Tbsp. finely chopped fresh rosemary
1/3 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 10 servings

Instructions

Heat oven to 350ºF.
Spread bread onto rimmed baking sheet. Bake 15 min. or until toasted, stirring after 8 min.
Meanwhile, heat dressing in large saucepan on medium-high heat. Add celery, carrots and onions; cook 5 min. or until crisp-tender, stirring frequently.
Reserve 1/2 can beans. Add remaining beans to pan with cabbage, tomatoes, water and broth; stir.
Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender and soup is slightly thickened, stirring occasionally.
Stir remaining beans and rosemary into soup; simmer 10 min. or until heated through, stirring occasionally. Serve topped with bread and cheese.