Toasted Bread, Bean, and Vegetable Soup

Toasted Bread, Bean, and Vegetable Soup
Photo by Annabelle Breakey


  • 2 medium carrots, chopped into 1/2-in. pieces
  • 1 ½ qts. chicken broth
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped Swiss chard
  • 2 garlic cloves, minced
  • ½ white onion, chopped
  • 4 whole canned tomatoes*, quartered, plus some juice
  • + 7 more ingredients
    • 2 tablespoons chopped fresh basil
    • 2 celery stalks, chopped into 1-in. pieces
    • 4 cups rough-textured day-old bread (such as ciabatta), ripped into 1 1/2-in. pieces
    • Wedge of parmesan cheese for grating (optional)
    • 2 tablespoons chopped fresh cilantro
    • About 3 tbsp. olive oil, divided
    • 1 can (15 oz.) cannellini beans, drained and rinsed

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 ch...

View full recipe at My Recipes


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