Tuscan Ribollita Soup | RICARDO

Ingredients

• 3 slices bacon, cut into lardons
• 1 small leek, halved lengthwise and thinly sliced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 2 garlic cloves, chopped
• 5 cups (1.25 litres) chicken broth
• 1 can (19 oz/540 ml) white beans, rinsed and drained
• 2 cups (170 g) Savoy cabbage, shredded
• 1 tsp herbes de Provence
• 2 cups (100 g) stale bread, toasted and cubed
• 1 cup (120 g) Parmesan cheese shavings