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Toasted Bread, Bean, And Vegetable Soup

By Sunset
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soups nut free lunch


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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)

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