2 (15 ounce) cans Cannellini beans, drained and rinsed
¼ cup no-salt-added tomato paste
Salt and pepper to taste
16 oz loaf 2-day-old Tuscan bread
Extra-virgin olive oil, optional
Heat oil in a large pot over medium heat. Add onion, celery, carrots, and zucchini; cook vegetables, stirring occasionally, until the onions are translucent and the carrots are tender.
Add hot water to the pot to cover vegetables; add kale, Swiss chard, and potatoes. Bring to a boil. Reduce heat, cover, and simmer over medium heat for 1 hour.
Puree one can of beans in a blender or food processor; add pureed beans and remaining can of whole beans to pot. Simmer for an additional 20 minutes, stirring frequently to prevent beans from sticking. Stir in tomato paste and season with salt and pepper to taste.
Spray a large casserole dish or Dutch oven with non-stick cooking spray. Scoop about one-fourth of soup into bottom of dish; top with a layer of bread slices. Continue alternating layers of bread and soup, ending with a layer of soup on top, until all soup has been used.
Refrigerate soup for 1 day.
Remove desired amount of soup from dish, and heat by “reboiling” the soup on the stovetop, or in the oven. Scoop portions into serving bowls, and top each serving with a drizzle of extra-virgin olive oil, if desired.
Recipe by The eMeals Blog at http://blog.emeals.com/low-fat-vegan-soup-tuscan-ribollita/