Photo: Annabelle Breakey; Styling: Dan Becker
YieldsServes 6 or 7 (makes 7 cups)
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.

Toasted Bread, Bean, and Vegetable Soup