Hearty Tuscan Soup

ingredients

1 Tbsp. extra-virgin olive oil
4 cloves garlic, minced
1 onion, chopped
1 carrot, chopped
1 stalk celery, thinly sliced
1 tsp. dried thyme
1/4 tsp. hot pepper flakes
1 yukon gold potato, peeled and diced
1 can (28oz/796ml) diced tomatoes
4 cups chicken stock
1 can (19oz/540ml) white kidney beans, drained and rinsed
6 cups lightly packed, shredded Swiss chard or Spinach
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
6 sliced toasted Italian bread
1/4 cup grated Parmigiano Reggiano cheese

method

In a large saucepan, heat oil over medium heat. Add garlic, onion, carrot, celery, thyme and hot pepper flakes. Cook for about 4 minutes or until vegetables are softened. Stir in potatoe, tomatoes and stock. Bring to a boil. Reduce heat and boil gently for 15 minutes

Add beans, Swiss chard, salt and pepper. Simmer, stirring occasionally, for about 10 miutes or until Swiss chard is tender.

Place 1 slice of bread in each of 6 bowls. Ladle soup over bread and sprinkle with cheese.