Tuscan Bread Soup by Bella Gluten-Free

1 TBL OLIVE OIL

1 SMALL YELLOW ONION, CHOPPED

2 CLOVES GARLIC, CHOPPED

2 CARROTS, CHOPPED

2 STALKS CELERY, CHOPPED

2 TBL FLAT LEAF ITALIAN PARSLEY, CHOPPED

1 TBL FRESH SAGE, CHOPPED OR 1/2 TSP DRIED

2 BAY LEAVES, (REMOVE BEFORE SERVING)

1 SMALL SQUASH, PEELED AND CUBED (PUMPKIN, ZUCCHINI OR YELLOW SQUASH)

1 CAN CANNELLINI BEANS, RINSED AND DRAINED

1 CUP SWISS CHARD, SPINACH OR BEET GREENS, CHOPPED

4 CUPS GLUTEN-FREE BROTH, SUCH AS VEGETABLE, CHICKEN OR BEEF

14 OZ WHOLE CANNED TOMATOES WITH SOME JUICE ADDED, CHOPPED

2 TSP SEA SALT

DASH OF BLACK PEPPER

2-3 SLICES OF Bella Gluten-Free Multigrain Bread Mix OR Bella Gluten-Free Pizza, Roll and Focaccia.

OLIVE OIL AND SEASONINGS FOR CROUTONS

Prep:
20 minutes

• In a large soup pot, heat olive oil. Add onion and simmer until tender, about 3 minutes. Add carrots, celery and garlic, and simmer for an additional 5 minutes or until vegetables are a light golden brown.
• Add herbs, squash, beans, salt and pepper and sauté for an additional 5 minutes.
• Lower heat and add greens, broth and tomatoes with juice. Simmer covered for 40 MINUTES, stirring occasionally.
• Preheat oven to 400 degrees. Place bread on baking sheet,brushing each side with olive oil, salt and a tsp of dried herbs such as parsley, basil,and/or oregano. Toast until crunchy, about 10 mins. Cut or break into pieces.
• Serve soup with grated Parmesan, if desired, and top with croutons.