Toasted Bread, Bean, and Vegetable Soup
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
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
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
3
Just before serving, add basil and cilantro and season to taste with salt and pepper.
Step 4
4
Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.
Step 5
5
*Muir Glen canned tomatoes are exceptionally flavorful and somehow don't taste as "canned" as other brands.
Step 6
6
Note: Nutritional analysis is per 1-cup serving.
Ingredients
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)
Directions
Step 1
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
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
3
Just before serving, add basil and cilantro and season to taste with salt and pepper.
Step 4
4
Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.
Step 5
5
*Muir Glen canned tomatoes are exceptionally flavorful and somehow don't taste as "canned" as other brands.
Step 6
6
Note: Nutritional analysis is per 1-cup serving.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
