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Ingredients

• 4 tablespoons extra-virgin olive oil
• 4 ounces 1/4-inch dice carrot
• 4 ounces 1/4-inch dice celery
• 4 ounces 1/4-inch dice yellow onion
• 4 ounces green beans or romano beans cut into ½-inch pieces (on an angle is pretty)
• Salt, to taste
• 4 ounces 1/4-inch dice summer squash--- the pale green varieties (Lebanese, Cousa, or patty pan) and Rond de Nice are my favorites
• 4 ounces Swiss chard leaves, de-ribbed, and cut or torn into 1-inch pieces
• 4 ounces peeled ripe early girl or roma tomatoes, coarsely chopped
• 4 ounces cooked shelling beans (cannellini, flageolet, garbanzo, or cranberry beans) ,
• seasoned to taste with salt, and enough of their cooking liquor* to just cover
• 4 cups rich chicken stock, lightly salted
• 16 basil leaves, torn into ½-inch pieces
• About 6 ounces chewy-stale white country-style bread (made with only wheat flour, water,yeast, and salt---no seeds, fat, eggs, nuts, alternate flours, or flavorings) You want a loaf that has lots of irregular air pockets---not one with a dense crumb structure. Ciabatta works well.

Description

Here Is An Easy-to-remember Recipe For Delicious, Hearty Tuscan-style Bread And Vegetable Soup. It Calls For Equal Amounts Of Each Vegetable, And Then You Build The Soup Starting…

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