Vegetarian Ribollita

• 1/4 cup olive oil, extra-virgin plus more for drizzling
• 2 1/2 cups onions diced, about 1 medium
• 3/4 cup celery about 1 rib, sliced
• 1 1/4 cups zucchini diced, about 1 medium
• 13 cup carrots peeled and diced, about 2 each
• 3 cloves garlic chopped
• 1 each rosemary sprigs fresh
• 1 x kosher salt
• 1 x black pepper freshly ground to taste
• 7 1/2 cups cabbage cleaned and coarsely chopped or shredded, about 1 head
• 15 ounces tomatoes, canned with juice diced
• 1/2 cup basil leaves, chopped
• 1 teaspoon marjoram dried
• 15 ounces beans cannellini, canned
• 10 cups stock vegetable
• 4 cups sourdough bread cubed, about 1/2 loaf
• 3 cups baby spinach leaves
• 1/2 cup romano cheese

1. In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat.
2. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper.
3. Cook until the vegetables are soft and juicy, about 10 minutes.
4. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper.
5. Cook until cabbage is just tender, about 10 minutes.
6. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
7. Remove the rosemary sprig.
8. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more.
9. Season with salt and pepper.
10. Ladle soup into warm bowls.
11. Top with cheese and a little drizzle extra-virgin olive oil.

olive oil, onions, celery, zucchini, carrots, garlic, rosemary, kosher salt, black pepper, cabbage, tomatoes, basil, marjoram dried, beans, vegetable, bread, baby spinach, romano cheese

Taken from recipeland.com/recipe/v/vegetarian-ribollita-49326 (may not work)