Ingredients

2 14-ounce cans vegetable broth
1 15-ounce can navy beans, rinsed and drained
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
1 15-ounce can butter beans, rinsed and drained
2 medium turnips, peeled and chopped
4 medium carrots, peeled and cut into 1/2-inch pieces
4 stalks celery, sliced (2 cups)
4 medium leeks, sliced (1 1/3 cups)
2 teaspoons dried Italian seasoning, crushed
1/2 to 1 teaspoon cracked black pepper
1/4 teaspoon salt
4 cloves garlic, minced
2 bay leaves
16 slices baguette-style French bread
1 tablespoon olive oil
1/2 cup finely shredded Parmesan cheese (2 ounces)
1 14.5-ounce can fire-roasted or regular diced tomatoes, drained

Description

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