Ingredients

1/2 c. extra virgin olive oil

1 onion, chopped

2 leeks, chopped (white part only)

3 cloves garlic, minced

2 celery stalks, chopped

4 carrots, peeled and chopped

1 14oz can diced tomatoes

1 15oz can cannellini beans (or Great Northern white beans)

1 bunch kale, ribs removed, chopped

1 bunch spinach or swiss chard, chopped

1/2 head savoy cabbage, chopped

2 potatoes, peeled and chopped

2 zucchini, chopped

1 T salt

pepper to taste

1 t rosemary

1/2 t red pepper flakes

water

1 loaf day-old bread, French or Italian, sliced

grated Parmesan

Preparation

  1. Heat the olive oil in a lg pot over medium heat. Add the onion, leeks, garlic, celery and carrots; saute until softened, about 5mins. Add tomatoes with their juice, beans, and remaining vegetables, then season with salt, pepper, rosemary and pepper flakes. Add enough water to cover the vegggies (about 10 c) and bring to a boil. Reduce the heat and cover, then simmer for 1/2-2hrs.

  2. Add the slices of bread, then raise the heat to medium high and bring to a second boil, stirring occasionally, until the bread has fully broken down, about 10-15mins.

  3. Let the soup stand for about 10mins before serving. Ladle into bowls, then sprinkle with Parmesan and drizzle with olive oil if desired.