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Ingredients
- ½cup olive oil
- ½yellow onion, finely chopped
- 2cloves garlic, finely chopped
- 3stalks celery, cut into ⅓ -inch-thick slices
- 4carrots, peeled and sliced into ⅓ -inch-thick rounds
- 2zucchini, halved lengthwise and cut into ⅓ -inch-thick slices
- 2yellow squash, halved lengthwise and cut into ⅓ -inch-thick slices
- ½fennel bulb, cut into ½ -inch-thick pieces
- ¼savoy cabbage, roughly chopped
- 215-ounce cans cannellini beans, drained and rinsed
- 114-ounce can peeled whole tomatoes, drained and divided into pieces
- 1tablespoon finely chopped rosemary
- 1tablespoon finely chopped sage
- ½cup finely chopped flat-leaf parsley
- 1bay leaf
- 1bunch spinach (about 6 cups), rinsed and roughly chopped
- Red-pepper flakes
- Extra-virgin olive oil
- Parmesan cheese, grated
- Crusty bread, optional
Preparation
- Step 1
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. Season with salt. Cook for 15 minutes, stirring occasionally.
- Step 2
Add the beans, tomatoes, herbs and 2 cups water. Season with more salt, then gently fold together until combined. Press on the solids so they are submerged in the water. Bring to a boil, then lower the heat and simmer uncovered for 1 hour. Stir gently only once or twice.
- Step 3
Fold in the spinach and simmer 30 minutes more. Remove the bay leaf. Stir in more salt and red-pepper flakes to taste.
- Step 4
Ladle the soup into individual serving bowls. Drizzle each with olive oil and sprinkle with grated Parmesan. If you choose, serve with bread.
Private Notes
Comments
This soup is incredibly hearty and delicious. I put in a couple of parmesan rinds while the stew cooks. it's a favorite of mine and tastes better the next day!