3 slices bacon, cut crosswise into small pieces

1 small leek, halved lengthwise and thinly sliced

2 carrots, thinly sliced

2 branches celery, thinly sliced

2 cloves garlic, chopped

5 cups (1.25 litres) chicken broth

1 can (540 ml/19 oz) cannellini (white kidney beans), rinsed and drained

2 cups (500 ml) shredded Savoy cabbage

1 teaspoon (5 ml) herbes de Provence

2 cups (500 ml) cubed stale bread, toasted

1 cup (250 ml) Parmigiano-Reggiano shavings

Salt and pepper

Brown the bacon in a large saucepan over medium heat. Add the leeks, carrots, celery and garlic and sauté for about 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.

Divide the bread and cheese among the bowls and fill with soup.

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