Tuscan Vegetable And Bean Soup With Cheese Croutons

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1 cup dried borlotti or pinto beans

8 cups water

2 tablespoons olive oil

1 1/2 cups finely chopped onion (about 1 large)

1/2 cup chopped celery

1 tablespoon chopped fresh parsley

1 garlic clove, minced

5 cups cold water

2 cups (1/2-inch-thick) slices zucchini (about 2 medium)

1 1/2 cups (1/2-inch) cubes Yukon gold or red potato (about 8 ounces)

1 cup (1-inch) cut green beans (about 1/4 pound)

3/4 cup (1/2-inch-thick) slices carrot

1 cup canned tomato puree (about 1/2 [16-ounce] can)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups chopped Swiss chard or fresh spinach

6 (1/2-inch-thick) slices country white bread (about 4 ounces)

6 tablespoons (about 1 1/2 ounces) grated fresh Parmesan cheese

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