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Bread Soup with Swiss Chard

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course dinner, Soup
Cuisine Italian, Mediterranean
Servings 6

Ingredients
  

  • 14 ounces day-old rustic bread cut into 1-inch cubes
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic salt
  • 1 tablespoon butter
  • 2 cups red onion sliced thin vertically, from tip to root
  • 1 tablespoon garlic minced
  • 1 pound mushrooms sliced
  • 2 bunches Swiss chard chopped
  • 1 tablespoon honey
  • 1/2 cup dry white wine
  • 1 cup grated cheese
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Toss bread cubes with 2 tablespoons olive oil and garlic salt. Spread on a baking sheet and toast for 10-15 minutes, or until golden brown.
  • In a large pot, melt butter and remaining 2 tablespoons olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  • Add mushrooms and cook until browned, about 5-7 minutes. Add chard and cook until wilted, about 3-5 minutes.
  • In a bowl, whisk together honey and wine until honey dissolves.
  • Layer half of the toasted bread cubes, mushroom mixture, and remaining bread cubes in the pot. Pour honey-wine mixture over the top. Pour broth over everything. Sprinkle with 1 cup grated cheese.
  • Cover the pot with foil and seal around the edges. Cut 5 vent holes in the top. Bake for 1 hour 15 minutes.
  • Serve immediately, garnished with remaining cheese, pepper, and thyme.
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