Photo: Annabelle Breakey; Styling: Dan Becker
Time: About 50 minutes. We updated ribollita, a hearty, comforting Tuscan vegetable soup thickened with lots of day-old bread, with this lighter version. (We've added the bread at the end and only on top—and used oil sparingly.)
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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