Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
50 Mins
Yield
Serves 6 or 7 (makes 7 cups)

Time: About 50 minutes. We updated ribollita, a hearty, comforting Tuscan vegetable soup thickened with lots of day-old bread, with this lighter version. (We've added the bread at the end and only on top—and used oil sparingly.)

How to Make It

Step 1

Heat 1 tbsp. 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.

Step 2

Meanwhile, preheat oven to 350°. 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.

Step 3

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

Step 4

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

Step 5

*Muir Glen canned tomatoes are exceptionally flavorful and somehow don't taste as "canned" as other brands.

Step 6

Note: Nutritional analysis is per 1-cup serving.

Ratings & Reviews

Love it

sjourney
December 19, 2015
I love this soup with or without the bread.  I usually add spinach instead of chard and oregano instead of cilantro.  In the winter I use my dried herbs. 

plmartin's Review

BreeMc
February 07, 2013
This soup is delicious. I used fines herbs while cooking it as my fresh basil must have escaped from the grocery kart. I also substituted kale as it was more readily available. It gets even better as leftovers for lunch.

KGBurk's Review

asouther
November 09, 2012
This recipe was fabulous. Chard was a new twist for me. I could only find organic red chard as the store was out of Swiss chard. Tasted great, nonetheless.

BreeMc's Review

SDCouple
October 15, 2012
This is my go-to recipe for vegetable soup. Love it!

try2bhealthy's Review

Ellray
October 10, 2012
I'm trying to incorporate more beans and lentils into my diet (because I don't like them but I know they are good for me). This soup was SO yummy!! Not sure what kind of greens I used because I purchased in Rome and no one could tell me English translation. But they were sturdy leafy greens and worked well! I added just a touch of pecorino before serving and this took care of any need for salt or pepper. I had one bowl with bread and one without (that's how good the soup is) and I highly suggest including the bread if you have access to a good loaf! Although it was quite tasty on its own, the bread makes it more 'comforting' I think.

redcucina's Review

hillaree
April 01, 2012
We weren't as impressed as other posters. Followed the recipe exactly, and it was fine but pretty bland if not for adding generous amounts of parmesan and pepper.

sjourney's Review

KGBurk
February 24, 2012
My whole family loves this soup. Its even better when its a day old!

cook187's Review

Saranae7
November 07, 2011
This was so delicious!!! Great for a cold winter day or any day! This is def a keeper :)

Inlitend963's Review

redcucina
December 17, 2010
Best winter soup I've ever made. Friends all loved it.

alliemeow's Review

shelleyanne
October 05, 2010
Great for a fall night! I added cooked sausage, and blanched and peeled 4 tomatoes instead of using canned tomatoes and it was perfect.