Chunky Vegetable Soup with Toasted Cheese Croutons

Ingredients

• 1 ounce asiago cheese grated
• 0.3 teaspoon pepper black
• 4 inch bread baguette french toasted
• 15 ounce navy beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup bagged carrot chopped
• 1 cup bell pepper green chopped
• 1 teaspoon herbs de provence dried
• 1 cup pre mushrooms 
• 2 teaspoons olive oil 
• 1 cup bagged onion chopped
• 14 ounce vegetable broth canned

Equipment

• bowl
• baking sheet
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Add chopped onion, mushrooms, carrot, and bell pepper; cover and cook for 3 minutes. Stir in herbes de Provence, 1/4 teaspoon black pepper, broth, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in navy beans; cover and simmer 5 minutes.
4. While soup cooks, arrange the bread slices on a baking sheet.
5. Sprinkle evenly with cheese. Broil 2 minutes or until cheese melts. Spoon 1 3/4 cups soup into each of 4 bowls, and top each serving with 2 bread slices.