Total Time
50 Mins
Yield
Serves 6 or 7 (makes 7 cups)
Photo: Annabelle Breakey; Styling: Dan Becker

How to Make It

Step 1

Heat 1 tbsp. olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add tomatoes and chard and simmer another 15 minutes, covered.

Step 2

Meanwhile, preheat oven to 350°. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Toast in oven until slightly golden, about 10 minutes. Set croutons aside.

Step 3

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

Step 4

Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.

Step 5

*Muir Glen canned tomatoes are exceptionally flavorful and somehow don't taste as "canned" as other brands.

Step 6

Note: Nutritional analysis is per 1-cup serving.

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