Vegetarian Italian Ribollita Soup | Cook Smarts

Ingredients

• 3 cloves Garlic, minced
• 8 oz Carrots, diced
• 2 ribs Celery, diced
• 4 oz Mushrooms, any type, sliced (look for pre-sliced)
• 1 bunch Chard, any type, leaves torn, stems chopped
• 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed
• 1 Tbsp Oil, cooking
• 2 Tbsp Tomato paste
• 1 Tbsp Vinegar, balsamic
• 1 Tbsp Soy sauce, low-sodium
• 1 Tbsp Italian seasonings
• 2 tsp Basil, dried
• 1/4 tsp Black pepper
• 1 cup Tomatoes, diced
• 4 cups Stock, any type
• 1 rind + more for serving Parmesan (opt)
• 5 oz Crusty bread (opt)