- 1/4 cup plus 2 Tbsp olive oil
- 1 large onion, minced
- 3 cloves garlic, minced
- 4 carrots, peeled and minced
- 4 ribs celery, minced
- 1 cup minced fresh parsley
- 2 tsp dried thyme
- 2 large potatoes, peeled and cut into 1/2-inch chunks
- 3 small zucchini, thinly sliced
- 1 small head green cabbage, shredded
- 1 can (28 ounces) plum tomatoes, undrained
- 8 ounces beet greens or Swiss chard, trimmed and coarsely chopped
- 10 ounces fresh or frozen spinach, coarsely chopped
- 2 1/2 quarts chicken (or vegetable) broth
- 2 cups red wine
- 1 cup canned cannellini beans, drained
- Salt and freshly ground black pepper to taste
- 8 slices (each 1 inch thick) stale French or Italian bread
- 1 1/2 cups freshly grated Parmesan cheese
- Garnishes: olive oil, freshly grated Parmesan cheese, minced scallions
- The day before serving, heat the olive oil over medium-high heat in a large stockpot.
- Add the onion, garlic, carrots, celery, parsley, and thyme. Saute 15 minutes, stirring frequently.
- Add the potatoes, zucchini, cabbage, tomatoes, beet greens, and spinach; toss to combine with the other vegetables.
- Stir in the chicken (or vegetable) broth and red wine.
- Simmer the soup uncovered until the vegetables are very tender, 1 1/4 to 1 1/2 hours.
- Fifteen minutes before the soup is done, stir in cannellini beans and season to taste with salt and pepper.
- Ladle one-third of the soup into a clean stockpot. Cover with 4 slices of the bread and 3/4 cup Parmesan. Cover the bread layer with another third of the soup. Make a layer of the remaining bread and 3/4 cup Parmesan. Cover with the remaining soup. Refrigerate overnight.
- About 30 minutes before serving, reheat the soup over medium heat, stirring frequently, until hot.
- Ladle the soup into large soup bowls and garnish each serving with a drizzle of extra virgin olive oil and a sprinkle of Parmesan and scallions. Serve at once.
Tim's Rating: 9/10
Liz's Rating: 10/10