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Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 medium onion, diced (2 1/2 cups)
• 1 rib celery, sliced (3/4 cups)
• 1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
• 2 carrots, peeled and diced (1/3 cup)
• 3 cloves garlic, chopped
• 1 sprig fresh rosemary
• Kosher salt
• Freshly ground black pepper
• 1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
• 1 (15-ounce) can diced tomatoes, in juice
• 1/2 cup chopped fresh basil leaves
• 1 teaspoon dried marjoram
• 1 (15-ounce) can cannellini beans
• 10 cups vegetable broth
• 4 cups cubed sourdough bread (about 1/2 loaf)
• 3 cups baby spinach leaves
• 1/2 cup shaved Pecorino-Romano

Description

Food Network