Tuscan Bread Soup

• 1 tbsp olive oil
• 2 None carrots, peeled and chopped
• 1 None onion, chopped
• 1 None celery stalk, chopped
• 1 tbsp tomato paste
• 4 cups chicken stock
• 1/4 None cabbage, cored and shredded
• 1 large potato, peeled and chopped
• 2 None zucchni, chopped
• 4 oz green beans, trimmed and cut into 1-inch lengths
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 oz stale Italian bread without crusts, torn
• 1 slice bacon, chopped and fried until crispy
• None None Shaved Parmesan cheese, freshly ground pepper, to serve

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.

olive oil, carrots, onion, celery stalk, tomato, chicken stock, cabbage, potato, green beans, cannellini beans, bacon, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/28489 (may not work)