Step 1

Heat oven to 375°F. Line rimmed baking pan with foil.

Step 2

In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.

Step 3

Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.

Step 4

To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.