This soup is delicious. I used fines herbs while cooking it as my fresh basil must have escaped from the grocery kart. I also substituted kale as it was more readily available. It gets even better as leftovers for lunch.
Toasted Bread, Bean, and Vegetable Soup
Photo: Annabelle Breakey; Styling: Dan Becker
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Amount per serving
- Calories: 212
- Calories from fat: 41%
- Protein: 9.7g
- Fat: 9.9g
- Saturated fat: 0.8g
- Carbohydrate: 29g
- Fiber: 4.7g
- Sodium: 812mg
- Cholesterol: 0.0mg
- About 3 tbsp. olive oil, divided
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped into 1/2-in. pieces
- 2 celery stalks, chopped into 1-in. pieces
- 1 1/2 qts. chicken broth
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 4 whole canned tomatoes*, quartered, plus some juice
- 2 cups chopped Swiss chard
- 4 cups rough-textured day-old bread (such as ciabatta), ripped into 1 1/2-in. pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- Wedge of parmesan cheese for grating (optional)
- 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.
- 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.
- 3. Just before serving, add basil and cilantro and season to taste with salt and pepper.
- 4. Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.
- *Muir Glen canned tomatoes are exceptionally flavorful and somehow don't taste as "canned" as other brands.
- Note: Nutritional analysis is per 1-cup serving.
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