Recipe: <!-- -->Tuscan Bread and Vegetable Soup<!-- --> | Whole Foods Market

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, chopped
• 1 fennel bulb, chopped
• 4 carrots, chopped
• 3 cloves garlic, finely chopped
• 1 can (28-ounce) fire-roasted crushed tomatoes, undrained
• 8 boneless chicken thighs
• 1 bay leaf
• 5 cups low-sodium chicken broth, divided
• 1 sprig fresh flat-leaf parsley
• 2 cans (15-ounce) cannellini beans, drained
• Salt and pepper, to taste
• 6 cups chopped kale or baby spinach
• 2 cups roughly chopped green beans
• 1 cup 1/2-inch cubes day-old sourdough or country bread
• Grated Parmesan cheese