This classic hearty Tuscan bread stew is an Italian staple comprised of LOTS of veggies, flavorful garlic and herb-infused broth, and toasted up croutons
1. preheat the oven to 450°F gathering prep all ingredients
2. Add 4 tablespoons of olive oil to a large Dutch oven over medium heat. Once hot add in the carrot, celery and onion season with salt and ground black pepper to taste. Sir to combine. Cook, stirring occasionally until the veggies have softened slightly, 6 to 8 minutes. Add the Italian seasoning, stirring to combine. Toast until fragrant, 1 to 2 minutes. Deglaze the pot by slowly pouring in the white wine and scraping up the brown bits on the bottom of the pan. Let the wine simmer, reducing by half.
3. Add the whole peeled tomatoes, veggie stock, garlic, bay leaves, fresh herbs, and Parmesan rind to the pot. Sir, to combine, using a wooden spoon to roughly break up the whole tomatoes. Season with salt and pepper to taste. Increase the heat to medium – high to bring the mixture to a boil. Once boiling, reduce heat to maintain a steady simmer. Partially cover the pot and simmer for 20 minutes.
4. Meanwhile, as the soup, simmers, toast the bread. Placed torn bread on a large baking sheet and drizzle olive oil along with salt and pepper. Toss a coat, well, arranging the seasoning, bread and an even layer across the baking sheet. Toast for 10–12 minutes until golden Brown.
5. Once the stew has simmered, add in some of your croutons, cannellini beans, and chopped chard leaves. Start to combine well. Cooking an additional five minutes or until the beans are warmed through and the leaves are wilted. Remove from the heat and discard the bay leaves, herbs, and Parmesan rind. squeeze the cooked cloves of garlic out of the bulb and mix into the soup.
6. Serve immediately and finish with a drizzle of olive oil, as well as some toasted croutons on the top and sprinkling some grated Parmesan. Enjoy!
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