Ribollita Soup (Italian bread soup)

This makes a lot of soup I make it for 10 people plus left overs but it freezes very well and it cannot hurt to be able to grab a bowl of this out of the freezer anytime you want a treat

6 cloves of crushed garlic
1 pound diced onion (1/4 to 1/2 inch dice)
1 pound celery (1/4 to 1/2 inch dice)
1 pound diced carrot (1/4 inch dice)
1 #10 can Cannelini Beans (you can find at a Smart and Final type store)
2 gallons chicken stock
6 Bay Leaves
1 #10 can crushed tomatoes
3 - 4 very dry very crusty loaves of Italian bread (crust removed, diced, and toasted)
1 pound Parmesan Cheese (grated)

Saute vegetables and garlic in a little olive oil until soft and fragrant. Add Stock, bay leaves, beans and tomatoes, bring to a soft boil (about 30 minutes) then add bread cubes. Bring back to a boil and let boil until thickened. Remove from heat, add Parmesan cheese and serve. This will look creamy if you stir the bread in enough if not it will seem lumpy I like it either way