Tuscan Bean Soup

6 slices New York Brand® Texas Garlic Toast

2 tbsp. olive oil

4 slices bacon, diced

1 cup chopped onions

3 stalks celery, chopped

2 carrots, peeled and chopped

1 tsp. fresh thyme leaves

1 bay leaf

1/4 cup coarsely chopped parsley

Salt and black pepper, to taste

2 (15.8 oz.) cans white beans

6 cups chicken stock

Preheat oven to 425 degrees F. Bake New York Brand® Texas Garlic Toast according to package directions.

Cool and cut into 1 ½ inch pieces.

Heat oil in a large soup pot, add bacon and cook until crispy. Remove bacon bits.

Add onions, celery and carrots and cook until vegetables are tender, about 5 minutes. Add tomato paste, thyme, bay leaf, parsley, salt and pepper and continue to cook for 2 to 3 minutes. Add beans and stock and bring to a boil.

Lower heat to a simmer and cook for 30 minutes.

Carefully puree half of soup in small batches, returning it to soup pot.

Preheat oven to 350 degrees F.

Transfer New York Brand® Texas Garlic Toast pieces to a Dutch oven or a large deep ovenproof baking dish.

Pour soup over bread and bake 30 minutes. Serve with Parmesan cheese.