Hearty Tuscan Bean Soup | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil, plus extra for serving
• 6 ounces fresh bacon or pancetta, diced
• 2 onions, finely diced
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, finely chopped
• 2 tomatoes, diced
• 8 cups vegetable stock
• 2 14-ounce cans cannellini beans, drained and rinsed
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 sprig thyme
• 6 tablepspoons finely chopped parsley
• 3/4 cup grated parmesan cheese (optional)
• 1 loaf ciabatta bread, sliced into 1 inch squares for croutons