Tomato Soup With Parmesan Crisps

• 2 tbsp vegetable or olive oil
• 4 slices bacon, chopped
• 1 medium carrot, finely chopped
• 2 None celery sticks, thinly sliced
• 1 small parsnip, finely chopped
• 3 cloves garlic, crushed
• 2 cans (15 oz each) diced tomatoes
• 1/2 cup orzo
• 1 medium zucchini, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 tbsp chopped flat-leaf parsley
• 2 pieces flatbread
• 1/3 cup finely grated Parmesan cheese
• 1 tbsp dried oregano leaves

1. Heat half the oil in a large saucepan on medium heat. Add bacon, carrot, celery and parsnip; cook, stirring, for 5 mins. Add 2 cloves crushed garlic, tomatoes and 5 cups water. Bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins.
2. Add orzo and zucchini. Simmer, uncovered, for 5-7 mins or until orzo is tender. Stir in beans and parsley.
3. Meanwhile, preheat the oven to 400u0b0F. Combine remaining oil with remaining garlic. Brush oil mixture on bread. Sprinkle with Parmesan cheese and place on a parchment paper-lined baking pan.
4. Bake for 6-8 mins or until cheese melts. Remove from oven; sprinkle with oregano. Cool slightly. Break bread into large pieces. Ladle hot soup into serving bowls. Serve with crisps.

vegetable, bacon, carrot, celery, garlic, tomatoes, orzo, zucchini, cannellini beans, flatleaf parsley, flatbread, parmesan cheese, oregano

Taken from recipes-plus.com/api/v2.0/recipes/32922 (may not work)