Serves: 6
Total Calories: 341

2 teaspoons extra virgin olive oil
1 white onion, grated
1 carrot, grated
1 rib celery, chopped
1 clove garlic, minced
1 Idaho potato, peeled and diced
4 cups shredded cabbage
1 bunch spinach, chopped
2 cups canned diced tomatoes with juice
1 1/2 quarts low salt chicken stock
2 cups canned cannelloni beans
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 pound stale Italian bread in 1/2 inch slices
1/4 cup grated Parmesan cheese

Heat the oil in a casserole over medium heat and sauté the onion, carrot and celery until they soften. Add the potato, cabbage and spinach and cook for another 5 minutes.

Stir in the tomatoes and stock and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Add the beans, salt and pepper and simmer for 15 minutes more.

Add the bread in layers, cover the pot and simmer for one hour. Sprinkle with cheese when serving.

Nutritional Facts:

Serves: 6
Total Calories: 341
Calories from Fat: 114

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