Tuscan Bean And Escarole Soup With Parmesan Croutons

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1 tbsp extra-virgin olive oil

1 onion , diced

2 cloves garlic , minced

1 carrot , diced

1 stalk celery , diced

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp pepper

2 cups sodium-reduced chicken stock

1 can (28 oz/796 mL) diced tomatoes

1 can (19 oz/540 mL) romano beans , drained and rinsed

1 zucchini , diced

4 cups (1 L) coarsely chopped escarole , (about half bunch)

2 cups (500 mL) cubed (1/4 inch/5 mm) day-old bread

1/3 cup grated Parmesan cheese

2 tbsp extra-virgin olive oil

1 pinch salt

1 pinch cayenne pepper

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