Ingredients
6 cups cannellini beans (washed and drained)
¼ cup olive oil
2 cups diced zucchini
1½ cups diced onion
1 cup diced celery
½ cups diced carrots
1 cup diced pancetta (~¼ cup)
3 Tb minced garlic
½ head of savoy cabbage washed and cut into 1" chunks
2 cups crushed Italian tomatoes w juice
½ cup chopped fresh basil
2 cups spinach leaves (or escarole)
10 cups chicken broth
4 cups cubed day old bread the crustier the better
2 lb piece of parmesan rind or 1 cup grated romano
Drizzle EVOO
Preparation
Over medium flame heat the olive oil in a large soup pot. Add the vegetables, garlic & pancetta. Cook until soft about 10 minutes. Add the salt.
Add the cabbage, tomato, basil & spinach. Add the chicken broth simmer for 20 minutes. Add the beans, bread & cheese rind. Cook for another 10 minutes.
Eat it ! Dust with romano cheese & drizzle with EVOO.
