White Bean Soup with Cheesy Crouton's

Here's a white bean soup I just made today and turned out very well. I served it will homemade croutons and melted mozzarella cheese

JN&B's White Bean Soup
Serves 6
2 TBSP Olive Oil
3 stalks celery chopped
2 medium carrots cubed
2 medium shallots diced
1 small yellow onion diced
2 cloves garlic
2 medium Yukon gold potatoes cubed
1 lb thick cut bacon
2- 15 oz can of Cannelli Beans
5 cups chicken stock
1 sprig of fresh thyme - chopped (can use 1 tsp dried or to taste)
1 small sprig of rosemary - chopped (can use 1 tsp dried or to taste)
Salt and Pepper

parsley chopped for garnish

Ciabatta Bread slices or croutons

Directions:
chop bacon into 1/2" sections and brown in frying pan. While bacon is frying add olive oil to a soup pot (6-8 quarts) and over medium heat saute onions and garlic for 2 minutes (until translucent), then add carrots, celery and potatoes, cook another 3-4 minutes. Meanwhile, drain bacon (doesn't have to be super crispy - you'll add it to the soup). Add the rest of the ingredients, bring to a boil then cover and simmer for 25 minutes. Salt and pepper to taste.

While soup was cooking I made croutons by cutting Ciabatta bread (any french, italian or sour loaf works) into 1" cubes and tossing in olive oil and remaining rosemary with a dash of salt and pepper. I put them under the broiler and toasted them to golden brown about 4 minutes.

To Serve the soup:
Ladle into bowls - stack croutons on soup, sprinkle with mozzarella (don't over do it) on the cookie sheet or whatever you used to toast the croutons places the bowl under the broiler until the cheese melts - sprinkle with parsley. Yum.

Enjoy.