White Bean and Vegetable Soup
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 946.36 ml bread, day-old
- 44.37 ml olive oil, divided
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 3 medium carrots, coarsley sliced
- 3 celery ribs, coarsley sliced
- 1419.54 ml broth
- 473.18-946.36 ml cannellini beans, drained and rinsed
- 411.06 g chopped tomatoes, with juice
- 709.77 ml swiss chard, chopped
- 29.58 ml basil, chopped
- 29.58 ml cilantro, chopped
- salt
- pepper
- parmesan cheese
directions
- 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.
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RECIPE SUBMITTED BY
I'm a full time office professional and my husband has his own home-based business. We both come from small town backgrounds and people who were fairly self-sufficient. We moved to Vashon to have the best of both worlds- close to Seattle yet still rural. We have 5 acres and always hope to do more gardening that we actually get done. Our biggest gardening focus is on fruits and vegetables (assuming the deer don't get everything)- so this informs much of our cooking adventures. I love literature, music and theater.