Winter Warmer

we've done quite a bit of entertaining over at chez valley this past holiday season! sometimes coming up with a meal that's yummy, quick and crowd pleasing can be hard. some people can't eat this and other people can't eat that. one recipe that we used on a couple of occasions with great success was Sunset magazine's lightened up version of ribollita. we served it alongside a big fresh salad and everyone "ohhh-ed" and "yumm-ed"!


here is the recipe:

About 3 tbsp. of 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 quart chicken 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 ciabatta, ripped into 1 1/2 in. pieces
Kosher salt and fresh black pepper
2 tbsp. each chopped fresh basil and cilantro
Wedge of parmesan for grating

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.
2. Meanwhile, preheat oven to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 tbsp. of olive oil and sprinkle with salt and pepper. Toast until slightly golden, about 10 minutes. Set croutons aside.
3. Just before serving, add basil and cilantro and season to taste with salt and pepper.
4. Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup.
Serves 6 or 7.
*We made it with vegetable stock one night for our vegetarian friends and with chicken stock another. Both taste amazing so go with whichever you prefer!