Categories: Soup

Ingredients

• 3 oz. piece of Parmesan with rind
• 1 large loaf crusty white bread
• 2 tbsp. olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 4 cups vegetable stock
• 28 oz. crushed tomatoes
• 15 oz. can cannellini beans, rinsed
• 1 tbsp. sherry vinegar

Directions

1. Cut rind from cheese. Tear small pieces of bread to measure 3 cups; cut 6 slices from remaining bread. In a large saucepan, heat oil over medium-high. Add onion, carrots, and celery; cook until soft, about 10 minutes. Add stock, tomatoes and cheese rind; bring to a boil. Add beans and torn bread; simmer for about 10 minutes. Add vinegar; season. Shred cheese; divide among bread slices. Broil until golden, 3 to 5 minutes. Serve toasts with soup.

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