Veggistrone:

Ingredients:

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 1 (10 ounce) package frozen chopped spinach, thawed

½ cup thinly sliced fresh basil

10 tablespoons freshly grated Parmesan cheese

Directions:
Step 1

Heat oil in a large soup pot or Dutch oven (8-quart or larger) over 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.

Step 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.

Step 3
Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.