White Bean and Vegetable Soup

Ingredients

• 4 cups bread, day-old
• 3 tablespoons olive oil, divided
• 1/2 yellow onion, chopped
• 4 garlic cloves, minced
• 3 medium carrots, coarsley sliced
• 3 celery ribs, coarsley sliced
• 6 cups broth
• 2-4 cups cannellini beans, drained and rinsed
• 14 1/2 ounces chopped tomatoes, with juice
• 3 cups swiss chard, chopped
• 2 tablespoons basil, chopped
• 2 tablespoons cilantro, chopped
• salt
• pepper
• parmesan cheese

Directions

1. 1

   Preheat oven to 350 degrees. Tear bread into bite-sized chunks and spread evenly on a rimmed baking sheet. Drizzle with about 2 Tablespoons olive oil, season with salt and pepper, stir and bake until toasty- 10 to 20 minutes depending on your preference. Allow for the fact that they will harden some after they are removed from the oven.

2. 2

   In a large pot, heat 1 Tablespoon olive oil over medium heat. Add onion and garlic and cook until soft- about 5 minutes.

3. 3

   Add carrots and celery and continue cooking, stirring frequently, approximately 5 more minutes.

4. 4

   Add broth and beans and bring to a boil. Reduce heat, cover, and simmer about 15 minutes.

5. 5

   Add tomatoes and chard, cover, and simmer another 15 minutes.

6. 6

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

7. 7

   To serve, top each bowl of soup with several croutons. Add grated parmesan if desired.