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Ingredients

• 1 cup dried borlotti or pinto beans
• 8 cups water
• 2 tablespoons olive oil
• 1 1/2 cups finely chopped onion (about 1 large)
• 1/2 cup chopped celery
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• 5 cups cold water
• 2 cups (1/2-inch-thick) slices zucchini (about 2 medium)
• 1 1/2 cups (1/2-inch) cubes Yukon gold or red potato (about 8 ounces)
• 1 cup (1-inch) cut green beans (about 1/4 pound)
• 3/4 cup (1/2-inch-thick) slices carrot
• 1 cup canned tomato puree (about 1/2 [16-ounce] can)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chopped Swiss chard or fresh spinach
• 6 (1/2-inch-thick) slices country white bread (about 4 ounces)
• 6 tablespoons (about 1 1/2 ounces) grated fresh Parmesan cheese

Description

MyRecipes