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You're going to love the taste and also the smell of your kitchen after cooking this soup ;-)
Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, garlic and saute. Cook, stirring occasionally, until it becomes a deep brownish paste. Do not over cook.
Add the parsley and a little salt and pepper to the soup pot. Add the tomatoes and cook for about 5 minutes, stirring constantly. Add the canned navy beans and stir well. Add the bean puree and the rest of the water. Stir and bring to a slow boil. Add the kale, spinach or collard greens. Stir well and bring to a slow boil again.
Stir the bread in to the soup and reduce the heat to low. Cover and simmer on low for 2 hours, stirring occasionally.