Tuscan Tomato Soup

This soup gets a standing ovation in my kitchen for packing a nutritious bunch of veggies and pasta into a hearty tomato soup base. It's a crowd pleaser and is wonderful on a cool autumn night or as a warming winter meal with a thick piece of bread.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 2  onions, chopped (about 4 cups)
• 2  carrots, peeled and chopped (about 1 cup)
• 2  celery ribs, chopped (about 3/4 cup)
• 8  cups vegetable broth
• 8  cloves garlic, minced
• 2 (28 ounce) cans diced tomatoes (packed in juice)
• 1⁄2 cup parsley, chopped
•  salt and pepper
• 8  cups swiss chard, packed and chopped (about 20 ounces)
• 4  cups  cooked white beans (2 15-oz cans)
• 2  cups whole wheat pasta, cooked al dente and drained (elbows, stars, rotini, etc)
• 1  cup fresh basil, chopped

Directions

1. Heat olive oil in a stockpot on medium heat.
2. Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
3. Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to low.
5. Simmer for 30 minutes, uncovered.
6. Stir in parsley and check for seasoning.
7. Add additional salt and pepper if necessary.
8. Add Swiss Chard and beans and bring to a boil.
9. Reduce heat to low, simmer until chard is tender, about 5 minutes.
10. Add cooked pasta to soup.
11. Stir in basil and cook about 1 minute until wilted.
12. Ladle soup into bowls.
13. Serve immediately.