Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.)

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Dan Becker

Recipe Summary test

total:
50 mins
Yield:
Serves 6 or 7 (makes 7 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

212 calories; calories from fat 41%; protein 9.7g; fat 9.9g; saturated fat 0.8g; carbohydrates 29g; fiber 4.7g; sodium 812mg.
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