Ribollito

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion, chopped
• 2 garlic cloves, minced

• 1 1/2 (16 ounce) bags baby carrots, chopped
• 4 celery ribs, chopped into 1-in . pieces
• 1 1/2 quarts chicken broth

• 1 (15 ounce) can cannellini beans, drained and rinsed

• 1 (28 ounce) can whole canned tomatoes, quartered, plus juice
• 5 cups swiss chard, chopped (a bundle)
• 1 tablespoon dried cilantro
• 1 tablespoon dried basil
• kosher salt & freshly ground black pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro
• 15 tablespoons parmesan cheese, grated

Directions

1. 1

   Heat 1 tablespoons 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, along with dried herbs, and simmer another 15 minutes, covered.

2. 2

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

3. 3

   Divide soup among serving bowls and top each with cheese.