Vegetarian Ribollita

1/4 cup extra virgin olive oil

1 medium onion, diced

2 ribs celery, diced

1 medium zucchini, diced

2 carrots, peeled and diced

3 cloves garlic, chopped

1 sprig fresh rosemary

salt and pepper

1/2 head green cabbage

1 (15-oz) can diced tomatoes

1/2 cup fresh basil leaves, chopped

1 teaspoon dried marjoram

1 (15-oz) can cannellini beans

8-10 cups vegetable broth

4 cups cubed sourdough bread

1/2 cup shaved pecorino-romano

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1. In a soup pot, heat 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft, about 10 minutes.

2. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is tender, about 10 minutes. Stir in the beans and vegetable broth. Adjust the heat to simmer for 20 minutes.

3. Remove the rosemary sprig. Stir in the bread, increase the heat to medium, and cook until the soup thickens, about 10 minutes. Season with salt and pepper. Ladle soup into bowls. Top with cheese and a little drizzle extra-virgin olive oil.

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recipe and image from foodnetwork.com