Toasted Bread, Bean and Vegetable Soup

This recipe was found in a recent Sunset Magazine. It’s a hearty soup for a winter-won't-ever-end day. It’s easy to fix and healthy.



About 3 Tbsp. olive oil, divided

1/2 white onion, chopped

2 garlic cloves, minced

2 medium carrots, chopped into 1/2-inch pieces

2 celery stalks, chopped into 1-inch pieces

1 1/2 quarts chicken broth

1 can (15 oz) cannellini (white) beans, drained and rinsed

4 whole canned tomatoes, quartered plus some juice

2 C. chopped Swiss chard

4 C. rough-textured day-old bread (like a french loaf), ripped into 1-1/2 inch pieces

Salt and pepper

2 Tbsp. each chopped fresh basil and cilantro

Parmesan cheese, grated (optional)

Heat 1 Tbsp. olive oil in large pot and saute onion and garlic until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, about five minutes. Stir in broth and beans, bring to a boil, reduce heat, cover and simmer about 15 minutes.

Add tomatoes and chard and simmer another 15 minutes.

Meanwhile, preheat oven to 350 degrees. Put bread pieces on a baking sheet. Drizzle with 2 Tbsp. olive oil, sprinkle with salt and pepper, and toast in oven until slightly golden, about 10 minutes.

Just before serving soup, add basil and cilantro and season to taste with salt and pepper.

Ladle soup into bowls and put crusty croutons on top. Add Parmesan if you wish.