Toasted Bread, Bean, and Vegetable Soup Recipe – Sunset Magazine

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)