Tuscan Ribollita Soup

Instructions

1. 1

   In a large pot over medium-high heat, brown the bacon. Add the leek, carrots, celery and garlic and cook for 2 minutes. Season with salt and pepper. Add the broth, beans, cabbage and herbs. Bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.

2. 2

   When ready to serve, divide the bread and cheese among the bowls and top with the soup.