Italian Tuscan Vegetable Soup

SOUP
2 tablespoons olive oil
2 large onions, chopped
2 medium leeks, halved, sliced
2 large carrots, sliced
2 parsnips, chopped
2 small turnips, chopped
1 bunch Swiss chard
6 large garlic cloves, minced
6 red new potatoes, unpeeled, diced (3/4 inch)
2 (32-oz.) containers lower-sodium chicken or vegetable broth
1 1/2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 (15- or 19-oz.) can cannellini beans, drained, rinsed

GARLIC TOASTS
1 1/2 teaspoons olive oil
1 small garlic clove, minced
8 slices ciabatta bread
1/2 cup grated Parmigiano-Reggiano cheese

1. Heat 2 tablespoons oil in large pot over medium-high heat until hot. Add onions, leeks, carrots, parsnips and turnips; stir to combine. Place circle of parchment paper or foil on top of vegetables; cover and reduce heat to medium. Cook 5 to 8 minutes or until vegetables have begun to sweat and are glistening.

2. Meanwhile, diagonally slice chard stems to equal 1 cup. Coarsely chop chard leaves to equal 3 cups. (Reserve remaining chard for another use.)

3. Remove cover and paper from pot. Add 6 garlic cloves; cook 30 seconds or until fragrant. Stir in potatoes. Add broth, basil, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are almost tender.

4. Stir in beans and chard stems; cook 4 minutes. Add chard leaves; cook 3 to 4 minutes or until tender. (Soup can be made to this point 2 days ahead. Cover and refrigerate.)

5. Before serving, heat broiler. Combine 1 1/2 teaspoons oil and 1 garlic clove; brush over both sides of bread. Place on baking sheet. Broil 1 to 2 minutes or until light golden brown, turning once. Top each serving with 1 garlic toast; sprinkle with 1 tablespoon of the cheese.

8 (about 1 1/2-cup) servings