Soup With Croutons

Preparation:

Preparation: The parsley must be chopped. Heat the oil in a saucepan and brown the onion and bacon for 5 minutes after having chopped it. Combine the vegetables. If you use frozen ones, put them in the casserole just removed from the freezer and let them defrost, over medium heat, stirring occasionally. When they are well divided, pour in the broth and add the other ingredients, except the pasta and the parsley, and leave to simmer for 10 minutes. Add the shells and, when cooked, add the chopped parsley. Meanwhile prepare the croutons. Score the slices of bread, creating a pocket in which to insert the slices of cheese. Press lightly and toast under the grill for a few minutes on both sides. Remove the crust and cut the slices of bread into cubes. Serve them with the soup, piping hot. Recommended wine: Lambrusco.