Tuscan Bean and Escarole Soup with Parmesan Croutons

Ingredients

• 1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
• 1 onion , diced1 1oniononions, diced
• 2 cloves garlic , minced2 2cloves garlic, minced
• 1 carrot , diced1 1carrotcarrots, diced
• 1 stalk celery , diced1 1stalk celery, diced
• 1/2 tsp dried basil 1/2 1/2tsp tspdried basil or oregano
• 1/4 tsp salt 1/4 1/4tsp tspsalt
• 1/4 tsp pepper 1/4 1/4tsp tsppepper
• 2 cups sodium-reduced chicken stock 2 2cups cupssodium-reduced chicken stock
• 1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatotomatoes
• 1 can (19 oz/540 mL) romano beans , drained and rinsed1 1can (19 oz/540 mL) can (19 oz/540 mL)romano beansromano beans, drained and rinsed
• 1 zucchini , diced1 1zucchinizucchinis, diced
• 4 cups (1 L) coarsely chopped escarole , (about half bunch)4 4cups (1 L) cups (1 L)coarsely chopped escarole, (about half bunch)
• Parmesan Croutons:
• 2 cups (500 mL) cubed (1/4 inch/5 mm) day-old bread 2 2cups (500 mL) cups (500 mL)cubed (1/4 inch/5 mm) day-old bread
• 1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
• 2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
• 1 pinch salt 1 1pinch pinchsalt
• 1 pinch cayenne pepper 1 1pinch pinchcayenne pepper