Ribollita

Categories: Soup

Ingredients

• 3 T olive oil, divided
• 1/2 white onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped into 1/2 inch pieces
• 1-1/2 quarts veggie broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 whole canned tomatoes quartered plus the juice
• 2 cups chopped swiss chard
• 4 cups rough-textured day-old bread (such as ciabatta) ripped in 1-1/2 inch pieces
• Salt and pepper
• 2 Tbsp each chopped fresh basil and cilantro

Directions

1. Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion and garlic, cook until transparent, about 5 minutes.

2. Add carrots and celery and cook, stirring often for 5 minutes. Stir in broth and beans and bring to a boil

3. Reduce heat, cover and simmer about 15 minutes. Add tomatoes and chard and simmer an additional 15 minutes, covered.

4. anwhile, preheat oven to 350. Lay bread pieces on 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 aside.

5. Just before serving, add basil and cilantro and season with salt and pepper. Top each serving with warm croutons.

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