White Bean and Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 7 |
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Adapted from Sunset- January 2009. An instant hit with the entire family. Easy to make, very flavorful, and easy on the budget. A rough-textured bread is best for soaking up flavor! The original recipe called for fresh herbs which I will try when my garden is producing. In the meantime, dried seem to be fine. 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. 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. In a large pot, heat 1 Tablespoon olive oil over medium heat. Add onion and garlic and cook until soft- about 5 minutes.
3. Add carrots and celery and continue cooking, stirring frequently, approximately 5 more minutes.
4. Add broth and beans and bring to a boil. Reduce heat, cover, and simmer about 15 minutes.
5. Add tomatoes and chard, cover, and simmer another 15 minutes.
6. Just before serving, add basil, cilantro, salt and pepper to taste.
7. To serve, top each bowl of soup with several croutons. Add grated parmesan if desired.
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