Tuscan Bread Soup

Name: Tuscan Bread Soup
Ingredients: 1 tablespoon olive oil; 2 carrots peeled and chopped; 1 onion chopped; 1 celery stalk chopped; 1 tablespoon tomato paste; 4 cups chicken stock; 1/4 cabbage cored and shredded; 1 large potato peeled and chopped; 2 zucchni, chopped; 4 ounces green beans trimmed and cut into 1-inch lengths; 15 ounces cannellini beans drained and rinsed; 4 ounces Italian bread stale, without crusts, torn; 1 slice bacon chopped and fried until crispy; shaved Parmesan cheese; freshly ground pepper

15 ingredients

4 steps

Ingredients

1 tablespoon olive oil
2 carrots peeled and chopped
1 onion chopped
1 celery stalk chopped
1 tablespoon tomato paste
4 cups chicken stock
1/4 cabbage cored and shredded
1 large potato peeled and chopped
2 zucchni, chopped
4 ounces green beans trimmed and cut into 1-inch lengths
15 ounces cannellini beans drained and rinsed
4 ounces Italian bread stale, without crusts, torn
1 slice bacon chopped and fried until crispy
shaved Parmesan cheese
freshly ground pepper

Directions

1

Heat the oil in a large saucepan on medium heat. Saute the carrot, onion and celery for 3-4 mins, until tender. Stir in the tomato paste.
2

Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
3

Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
4

Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.