Ingredients
- About 3 tbsp. olive oil, divided
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped into 1/2-in. pieces
- 2 celery stalks, chopped into 1-in. pieces
- 1 1/2 qts. chicken broth
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 4 whole canned tomatoes*, quartered, plus some juice
- 2 cups chopped Swiss chard
- 4 cups rough-textured day-old bread (such as ciabatta), ripped into 1 1/2-in. pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- Wedge of parmesan cheese for grating (optional)
Description
Time: About 50 Minutes. We Updated Ribollita, A Hearty, Comforting Tuscan Vegetable Soup Thickened With Lots Of Day-old Bread, With This Lighter Version. (We've Added The Bread At The End And Only On Top—and Used Oil Sparingly.)
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