Winter Soup

Soup is not something I usually try to make. I don't know why. Maybe because I think it's too hard or maybe I don't think it's a complete meal so then I have to make something else to balance out lunch or dinner. But I recently made this soup that has lots of veggies and beans that make it a pretty complete meal. It also tastes great the next day.

Here is the recipe:
About 3 tbsp. olive oil, divided
1/2 white onion, chopped
2 garlic cloves, m inced
2 medium carrots, chopped into 1/2 inch pieces
2 celery stalks, chopped into 1 inch 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 rouch-textured day-old bread (such as ciabatta), ripped into 1 1/2 inch pieces
Kosher salt and freshly ground black pepper
2 tbsp. each chopped fresh basil and cilantro
Wedge of parmesan cheese for grating

Heat 1 tbsp. olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots anc 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.

Meanwhile, preheat oven to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. 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.

Just before serving, add basil and cilantro and season to taste with salt and pepper.

Divide soup amoung serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.

Note: Image and Recipe from Sunset Magazine 2009