Vegetarian Ribollita

1/4 cup EVOO
1 medium onion, dices (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig rosemary
Kosher salt
ground pepper
1 head Savoy cabbage, cleaned an coarsely chopped or shredded (7 1/2 cups)
1 (15 ounce) can diced tomatoes in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15 ounce) can cannellini beans, drained
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved pecorino/romano cheese

In a soup pot or Dutch oven heat the 1/4 cup EVOO over medium heat. Add the onions, celery, zucchini, carrots, garlic and rosemary; season with salt the pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth and adjust the beat to simmer for 20 minutes.

Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle of EVOO.