The Daily Grind, Chop and Fry

I have made this several times since posting this recipe, and it is a worthy standard. Plus the crouton recipe is just like my Mom used to make, and now I never throw away leftover crusty bread and my son finally knows what croutons are supposed to taste like. If I’m storing the croutons, I toast them an extra few minutes.

Sunset Magazine

Sunset, JANUARY 2009

Time: About 50 minutes.

Serves 6 or 7 (makes 7 cups)

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.stock
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)

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.

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.

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

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

*Muir Glen canned tomatoes are exceptionally flavorful and somehow don’t taste as “canned” as other brands.

Shopping list

onion
garlic
2 carrots2 celery stalks
1 1/2 qts. stock
1 can (15 oz.) cannellini beans
4 whole canned tomatoes*
1 bunch Swiss chard
1 loaf day-old bread (such as ciabatta)
fresh basil
fresh cilantro
parmesan cheese