Tuscan Bread Soup - cooking recipe

Ingredients

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

Preparation

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.
Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.