Ingredients:

2 tablespoons olive oil
1 leek, white part only, thinly sliced or 1 small onion, chopped
2 garlic cloves, finely chopped
1 celery stalk, finely shopped
1 carrot, finely chopped
½ head Savoy cabbage, sliced thinly, optional
6 C reduced-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can cannellini or small white beans, rinsed and drained
1 teaspoon salt
½ teaspoon ground black pepper
2 cups stale crusty sour dough, French, or Italian bread, cut into 1-inch pieces
¼ C fresh basil, coarsely chopped
Grated Parmesan cheese, optional

Directions:

In a stockpot over medium-high heat, add the oil. Sauté the leek/onion for 5 minutes. Add the garlic, carrot, and celery and sauté for 5 to 8 minutes, or until softened. Add the cabbage and sauté for 2 to 3 minutes. Add the broth and tomatoes and stir to combine. Bring to a boil. Add the bins, salt, and pepper and stir to combine. Reduce the heat and simmer for 20 minutes, stirring occasionally.
Add the bread and basil and cook for 3 to 5 minutes. Serve with Parmesan cheese.

Yield:

10 servings (1 C)

Nutrition Information per serving

• Calories 125, Fat (g) 3, Carbohydrates (g) 35, Dietary fiber (g) 3, Sugars (g) 3, Protein (g) 6, Sodium (mg) 75