This hearty vegetable-based dish makes a meal on its own, though you can stir in shredded precooked chicken in the end, if you like.

4 servings

Ingredients:

• 3 slices cener-cut bacon, thinly sliced
• 3 garlic cloves, crush
• 1/4 teaspoon crushed red pepper
• 6 ounces (1-inch) cut Romano beans
• 6 ounces (1-inch) cut green beans
• 6 ounces (1-inch) cut yellow wax beans
• 1/4 teaspoon kosher salt
• 3 cups diced plum tomato (about 5 tomatoes)
• 1 1/2 cups fat-free, less-sodium chicken broth
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grate Parmigiano-Reggiano cheese, divided

CROSTINI:

• 1 teaspoon olive oil
• 8 (1/2-inch-thick) slices diagonally cut French bread baguette
• 1 garlic clove, halved
• 1/2 teaspoon chopped fresh rosemary

Preparation: To prepare stew, cook the bacon in a Dutch oven over medium heat until crisp. Remove bacom from pan, and set aside.
Add garlic to drippings in pan; cook 2 minutes or until lightly browned, stirring frequently. Add red pepper; cook 20 seconds, stirring frequently. Add beans and salt; cook 3 minutes, stirring freuqently. stir in tomatoes; cook 1 minute, stirring occasionally. Stir in broth, rosemary, and black pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until beans are tender. Stir in 1/4 cup cheese.
Preheat oven to 425°.
To prepare crostini, brush oil evenly over cut sides of bread; rub bread with cut sides of garlic. sprinkle one side of each piece of bread evenly with rosemary. Arrange slices on a baking sheet. Bake at 425° for 10 minutes or until lightly browned.
Ladle 1 1/4 cups soup into each of 4 bowls. Sprinkle each serving with 1 tablespoon cheese; serve each with 2 crostini.

Notes: Use all green beans if Romano and yellow wax beans are unavailable.

NUTRITION FACTS

Amount Per Serving

Cals: 243 From Fat: na

Total Fat: 8.9g

Cholesterol: 16mg

Sodium: 783mg

Total Carb: 31.3g

Dietary Fiber: 6.6g

Sugars: na

Protein: 12.8g