Vegetable Ribollita with Savoy Cabbage, Spinach and Celery

Ingredients:

• 1 can white beans (420 g)
• 1 can of pickled tomatoes (420 g), diced
• 1/4 cup olive oil, plus more for serving
• 1 large onion, diced (2.5 cups)
• 1 stalk celery, sliced ​​(3/4 cup)
• 1 medium zucchini, diced (1 1/4 cups)
• 2 carrots, peeled and diced (1/3 cup)
• 3 cloves garlic, sliced
• 1 sprig of fresh rosemary
• Coarse salt
• Freshly ground black pepper
• 1 head of Savoy cabbage, peeled and coarsely chopped or grated (7.5 cups)
• 1/2 cup chopped fresh basil leaves
• 1 teaspoon dried marjoram
• 10 cups vegetable broth
• 1/2 loaf homemade rye or wheat sourdough bread, cut into cubes (approx. 4 cups)
• 3 cups of baby spinach leaves
• 1/2 cup cheese Pecorino Romano, thinly slice with a vegetable knife

Preparation:

1. In a heavy-bottomed saucepan, sauté the onion, celery, zucchini, carrot, garlic, and rosemary in olive oil over medium heat until softened, about 10 minutes. Season with salt and pepper. Add the Savoy cabbage, tomatoes, basil, and marjoram, season again with salt and pepper. Cook until the cabbage is tender, about 10 minutes.
   
   Stir in the white beans, then increase the heat and pour in the vegetable broth, simmering at a low boil for 20 minutes.
2. Remove the rosemary sprig. Stir in the bread and spinach, reduce the heat to medium, and simmer until the soup thickens, about 10 minutes or more.
3. Ladle the soup into warmed bowls, season with salt and pepper. Sprinkle with cheese and drizzle with a little olive oil.