Toasted Bread, Bean, and Vegetable Soup

Toasted Bread, Bean, and Vegetable Soup
Toasted Bread, Bean, and Vegetable Soup might be just the soup you are searching for. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and vegetarian recipe has 238 calories, 10g of protein, and 9g of fat per serving. It will be From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

1
Heat 1 tbsp. olive oil in a large pot over medium heat.
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Olive OilOlive Oil
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PotPot
2
Add onion and garlic; cook until transparent, about 5 minutes.
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GarlicGarlic
OnionOnion
3
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.
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CarrotCarrot
CeleryCelery
BeansBeans
BrothBroth
4
Add tomatoes and chard and simmer another 15 minutes, covered.
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TomatoTomato
Swiss ChardSwiss Chard
5
Meanwhile, preheat oven to 35
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OvenOven
6
Lay bread pieces on a rimmed baking sheet in a single layer.
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BreadBread
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Baking SheetBaking Sheet
7
Drizzle with remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Toast in oven until slightly golden, about 10 minutes. Set croutons aside.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
CroutonsCroutons
ToastToast
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OvenOven
8
Just before serving, add basil and cilantro and season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
CilantroCilantro
BasilBasil
9
Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.
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CroutonsCroutons
ParmesanParmesan
SoupSoup
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BowlBowl
10
*Muir Glen canned tomatoes are exceptionally flavorful and somehow don't taste as "canned" as other brands.
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Canned TomatoesCanned Tomatoes
DifficultyHard
Ready In50 m.
Servings6
Health Score30
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