Toasted bread, bean, and vegetable soup

This is on the cover of Sunset magazine this month, and the second it came in the mail I knew I had to try it. I did, just this evening, and it is as good as it looks.

Toasted bread, bean, and vegetable soup

serves 6 or 7 (makes 7 cups)
time: about 50 minutes

About 3 T 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 C chopped Swiss chard
4 C rough-textured day-old bread (such as ciabatta), ripped into 1 1/2-in pieces
Kosher salt and freshly ground black pepper
2 T. each chopped fresh basil and cilantro
wedge of parmesan cheese for grating (optional)

1. Heat 1 T 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 chard and simmer another 15 minutes, covered.
2. Meanwhile, preheat oven to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 T olive oil and sprinkle with salt and pepper. Toast in oven until slightly golden, about 10 minutes. Set croutons aside.
3. Just before serving, add basil and cilantro and season to taste with salt and pepper.
4. Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.


My notes:

• I used part vegetable broth and part chicken broth
• I used spinach, not chard
• I used La Brea bakery's whole grain bread (it was awesome) and toasted it longer than 10 minutes
  
• I opted out of the parmesan