Recipe - Toasted bread, bean and vegetable soup

Toasted Bread, Bean and Vegetable Soup

This dish is a great, rustic soup that takes no time at all to make.

Olive oil to coat pan
1/2 cup chopped onion
2 cloves minced garlic
2 medium carrots chopped
2 stalks celery chopped
1 1/2 quarts chicken stock
1 15 oz can cannelini beans
1 15 oz canned diced tomatoes
2 cups chopped swiss chard
4 cups rough torn day old bread (bite sized pieces)
salt and pepper
1 tsp dried basil

Heat oil in a large pot over med-high heat.  Add onion, garlic carrots and celery and cook until onions are translucent.  Add chicken stock, beans, tomatoes and basil.  Bring to a boil then reduce heat and simmer for 10 min.  Meanwhile, toast bread.  Add salt and pepper to taste.  Serve soup with toasted bread on top.