Tuscan bread soup for $8.80

1. Heat oil in a large saucepan on medium. Saute carrot, onion and celery 3-4 minutes, until tender. Stir in tomato paste.
   
   
2. Add stock, cabbage and potato. Cover and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, 20 minutes.
   
   
3. Add remaining vegetables and cannellini beans. Simmer, uncovered, 10 minutes.
   
   
4. Add bread to soup. Bring to boil on medium. Reduce heat to low and simmer 3 minutes. Season to taste.
   
   
5. Serve soup topped with bacon, shaved parmesan and freshly ground black pepper.

• Cook bacon in a hot, lightly oiled frying pan 3-4 minutes until crisp.