Tuscan Vegetable Soup

Prep time : ---35 minutes --Cooking time : --45 minutes --Makes 6 servings

1 -----------------tablespoob olive oil

4 ----------------ounces thick-sliced bacon , cut into 1/2-inch dice

1 ----------------large onion , diced

5 -----------------cloves garlic , minced

2 -----------------large carrots , peeled , halved lengthwise and thinly slice

1 -----------------can (20 ounces) tomatoes , drained and chopped

5 -----------------cups Vegetable Broth or reduced-sodium canned broth

1 -----------------pound new potatoes , peeled and cut into 1/2-inch dice

2 -1/2 -----------cups drained , cooked , dried cannellini beans or one 19-ounce can cannellini beans , drained and rinsed

1/2 --------------teaspoon salt

1/2 --------------teaspoon dried sage , crumbled

1/2 --------------teaspoon dried thyme , crumbled

4 ----------------cups shredded cabbage

4 ----------------cups tightly packed trimmed , rinse and torn spinach

3 ----------------slices Italian bread , toasted and torned into 1-inch chunks

1) In a 5-quart Dutch over over moderate heat , heat oil 1 minute . Add bacon and cook , stirring frequently , until lightly crisp --4 to 6 minutes . Remove all but 2 tablespoons of beacon dripping from the pan , add onion and garlic and cook , stirring occasionally until solf -- about 5 minutes . Add carrots and cook , stirring frequently , until solf -- about 5 minutes .

2) Add tomatoes , broth , potatoes , beans , salt , sage and thyme and bring to a boil over high heat . Reduce the heat to moderately low heat and simmer until the potatoes are firm-tender -- about 12 to 15 minutes .

3) Add cabbage , cover and cook until tender -- 12 minutes . Add spinach and bread and cook , uncovered until spinach wilts -- about 1 minute longer .

Tucsan Vegetable Soup is traditionally served with crusty bread .