Ingredients
2
tablespoons olive oil
1
cup chopped onions
1/2
cup chopped carrot
1/2
cup chopped celery
4
teaspoons finely chopped garlic
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/4
teaspoon dried rosemary leaves
1/4
teaspoon dried sage leaves
1/4
teaspoon ground black pepper
1
can (19 oz) Progresso™ cannellini beans, drained, rinsed
6
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1
container (5 oz) mixed baby hearty greens (kale, Swiss chard or spinach)
1
small (7 oz) baguette, cut into 12 slices
6
tablespoons finely grated Parmesan cheese
Preparation
Heat oven to 375°F. Line rimmed baking pan with foil.
In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.
