Categories: Soup

Ingredients

• 1 medium yellow onion, coarsely chopped
• 2 celery stalks, coarsely chopped
• 4 carrots, coarsely chopped
• 32 oz. can plum tomatoes with their juices
• salt & pepper to taste
• 3 to 4 large russet potatoes, peeled and cubed
• 2 cups canned white beans (cannellini)
• Pinch crushed red pepper flakes
• 3 quarts water
• 1 loaf bread, cut into large chunks
• 1 large bunch greens-chard, kale, or spinach-
• stems removed

Directions

1. Heat oil in a deep pot. Add onions, celery, carrots; cook over low heat for 10 minutes, stirring until onion is tender. Add tomatoes, salt and pepper. Cook for 15 minutes, stirring occasionally.
2. Add potatoes, beans, pepper flakes and water. Bring to a boil, and simmer for 45 minutes until vegetables are meltingly tender.
3. Add bread and spinach. Bring to a boil; stir. Season. Ladle into bowls and drizzle with hearty olive oil and sprinkle with coarse sea salt for good measure.

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