INGREDIENTS
3 cups
Baby spinach, leaves
1/2 cup
Basil, fresh leaves
1 15 ounce can
Cannellini beans
2
Carrots, peeled and diced (1/3 cup)
1
Celery, sliced (3/4 cups), rib
3 cloves
Garlic
1 tsp
Marjoram, dried
1
Onion, diced (2 1/2 cups), medium
1
sprig Rosemary, fresh
1
head Savoy cabbage
1 15 ounce can
Tomatoes
1
Zucchini, medium
10 cups
Vegetable broth
1
Black pepper, Freshly ground
1
Kosher salt
1/4 cup
Olive oil, extra-virgin
4 cups
Sourdough bread
1/2 cup
Pecorino-romano