Tuscan Vegetable Soup

1. 1

   Directions:.

2. 2

   Place the toasted bread in two soup bowls.

3. 3

   Place the onion and celery in a 3-quart, heavy-bottomed, non reactive pot.

4. 4

   Drizzle with extra virgin olive oil and stir to coat.

5. 5

   Cook over a medium-low heat, or until the onion is translucent but not brown.

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   Add Swiss chard (or porcini, if using) and stir briefly to wilt.

7. 7

   Add hot pepper, tomatoes, and simmering water.

8. 8

   Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.

9. 9

   As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet.

10. 10

    At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer.

11. 11

    Add the parsley to the soup.

12. 12

    .

13. 13

    That's it!

* Per serving · 4 servings · Values may vary.

No additional tips available.