Toasted Bread, Bean, and Vegetable Soup

Ingredients

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

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...

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