Serves: 6
Total Calories: 674

1 (15-ounce) can cannellini beans, drained
3 quarts low salt chicken stock
6 cloves garlic, minced
2 bay leaves
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
2 medium onions, diced
2 large carrots, peeled and diced
2 large stalks celery, diced
2 white potatoes, peeled and diced
1 1/2 cups cabbage, chopped
2 cups kale, trimmed and chopped
1 can diced tomato, drained
12 slices Italian breads, toasted
2 cups grated Parmesan cheese
1/4 cup Israeli crouton

Place the beans, stock, garlic, bay leaves, sage, basil and salt in a large casserole and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Cool, remove 1 cup of beans and discard the bay leaves. Puree the remaining soup in a food processor until smooth and set aside.

Heat the rest of the olive oil in a large pot, add the onions and sauté until the onions are translucent. Stir in the onions, carrots, celery, potatoes, cabbage, kale and tomatoes, cover and cook over low heat for 15 minutes. Stir in the pureed beans, couscous and bread and cook for 30 more minutes. Garnish each serving with grated cheese.

Nutritional Facts:

Serves: 6
Total Calories: 674
Calories from Fat: 393

More Recipes from the The Happy Heart Cookbook Cookbook:
Turkey Soup
Chicken Soup
Beef and Barley Soup
Beet Borscht
Beef and Cabbage Borscht
Cioppino
Tuscan Bread Soup
New England Fish Chowder
Catelonian Fish Soup
Gazpacho
Minestrone
Italian Cabbage Soup
French Onion Soup
Pea Soup
Vegetarian Kale and Bean Soup
Roasted Tomato Soup
Vegetarian Garden Tomato Soup
Tomato Bisque
Spinach Borscht
Vegetable Soup
Sweet Potato Soup
Algerian Zucchini Soup