Prep 20 mins
Cook 40 mins
Adapted from Sunset- January 2009. An instant hit with the entire family. Easy to make, very flavorful, and easy on the budget. A rough-textured bread is best for soaking up flavor! The original recipe called for fresh herbs which I will try when my garden is producing. In the meantime, dried seem to be fine.
- 4 cups bread, day-old
- 3 tablespoons olive oil, divided
- 1⁄2 yellow onion, chopped
- 4 garlic cloves, minced
- 3 medium carrots, coarsley sliced
- 3 celery ribs, coarsley sliced
- 6 cups broth
- 2 -4 cups cannellini beans, drained and rinsed
- 14 1⁄2 ounces chopped tomatoes, with juice
- 3 cups swiss chard, chopped
- 2 tablespoons basil, chopped
- 2 tablespoons cilantro, chopped
- parmesan cheese
- Preheat oven to 350 degrees. Tear bread into bite-sized chunks and spread evenly on a rimmed baking sheet. Drizzle with about 2 Tablespoons olive oil, season with salt and pepper, stir and bake until toasty- 10 to 20 minutes depending on your preference. Allow for the fact that they will harden some after they are removed from the oven.
- In a large pot, heat 1 Tablespoon olive oil over medium heat. Add onion and garlic and cook until soft- about 5 minutes.
- Add carrots and celery and continue cooking, stirring frequently, approximately 5 more minutes.
- Add broth and beans and bring to a boil. Reduce heat, cover, and simmer about 15 minutes.
- Add tomatoes and chard, cover, and simmer another 15 minutes.
- Just before serving, add basil, cilantro, salt and pepper to taste.
- To serve, top each bowl of soup with several croutons. Add grated parmesan if desired.