Veggistrone

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 medium stalks)
• 1 cup chopped green bell pepper (1 medium)
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 3 cups chopped cauliflower (about 1/2 medium)
• 2 cups chopped carrots (4 medium)
• 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
• 8 cups low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 15-ounce can tomato sauce
• 1 14-ounce can diced tomatoes
• 1 15-ounce can kidney or pinto beans, rinsed
• 1 bay leaf
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• 10 tablespoons freshly grated Parmesan cheese

1. medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2. 2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. 3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

extravirgin olive oil, onions, celery, green bell pepper, garlic, cabbage, cauliflower, carrots, green beans, vegetable broth, water, tomato sauce, tomatoes, kidney, bay leaf, fresh spinach, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/veggistrone-51694211 (may not work)