Tuscan Bread Soup

• 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

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, tomato paste, chicken stock, cabbage, green beans, beans, bread stale, bacon, parmesan cheese, freshly ground pepper

Taken from www.yummly.com/recipe/Tuscan-Bread-Soup-1401219 (may not work)