I think I hit baking overload trying to perfect my biscotti recipe. I never thought it could happen.
This soup is a good antidote for the butter/sugar crash that is bound to happen after all the sampling of cookies. Lots of veggies! Think minestrone served over big croutons.
- 1 Tbsp. olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 3 medium carrot, chopped into 1/2″ pieces
- 3 celery stalks, chopped into 1″ pieces
- 1 1/2 quarts vegetable stock
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 canned tomatoes, quartered (with their juice)
- 2 cups chopped Swiss chard
- 12 ounces chopped Ciabatta bread, cut into 1″ pieces
- olive oil non-stick spray
- salt and pepper
- 2 Tbsp. chopped cilantro
- 6 Tbsp. grated Parmesan cheese, divided
Preheat oven to 350 degrees. Spray bread cubes with olive oil non-stick spray and sprinkle with salt and pepper. Bake until toasted.
Heat 1 tablespoon olive oil over medium heat in a large pot. Add onion and garlic and cook until onion is transparent. Add carrots and celery and cook 5 minutes. Stir in beans and broth. Bring to boil, reduce heat, cover and simmer for 15 minutes. Add tomatoes and chard. Simmer for 15 minutes.
Just before serving, add chopped cilantro. Season with salt and pepper. Divide bread evenly between 6 bowls, top with soup and 1 Tbsp. grated Parmesan cheese. Makes 6 servings.
Using Weight Watcher’s Recipe Builder, each serving (1/6th of the recipe) has 8 pts+.
Recipe adapted from Sunset Magazine.