Toasted bread, bean, and vegetable soup

Sunset updated ribollita making it a lighter version of the comforting Tuscan vegetable soup. The croutons were a big hit in our house. Perfect for this weather or for someone who is feeling a little under the weather.

Ingredients
About 3 T 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 qts chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
4 whole canned tomatoes, quartered plus some juice
2 cups chopped Swiss chard
4 cups rough-textured day-old bread (such as ciabatta), ripped into 1 1/2 in pieces
Kosher salt and freshly ground pepper
2 T each chopped fresh basil and cilantro
Wedge of Parmesan cheese for grating (optional)

Directions
1. Heat 1 T 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 over to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 T olive oil and sprinkle with salt and pepper. Toast in oven 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 warm croutons. Grate Parmesan directly over soup.