Ribollita

Serves 4
1/2 cup cooking olive oil
1 onion, chopped
4 cloves garlic, chopped
3 stalks celery, chopped (salad bar)
4 carrots, peeled chopped (salad bar)
2 zucchini, halved lengthwise and chopped
2 yellow squash, halved lengthwise chopped
1 fennel bulb, chopped
1 small Napa or Savoy cabbage, roughly chopped
Broth
2 15-ounce cans cannellini beans
1 14-ounce can peeled whole tomatoes
Rosemary
Sage
Parsley
Bay leaf
1 bunch spinach
Red-pepper flakes
Extra-virgin olive oil
Parmesan
Heat a large soup pot over medium-high heat. Add the oil. When hot, stir in the onion, garlic, celery, carrots, zucchini, squash, fennel and cabbage. Cook for 15 minutes, stirring occasionally.
Add the beans, tomatoes, herbs and broth. Bring to a boil, then lower the heat and simmer uncovered for 1 hour.
Fold in the spinach and simmer until wilted. Stir in salt and red-pepper flakes to taste.
Serve with Extra virgin olive oil and sprinkle with grated Parmesan.
Good with Crusty bread