Ribollita soup Recipe

• 2 tbs olive oil
• 1/2 onion, chopped
• 3 cloves garlic, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 head Savoy cabbage, thinly sliced
• 1/2 fennel bulb, chopped
• 1 leek, cleaned and chopped
• 1/4 head cabbage, thinly sliced
• 1/2 large zucchini, chopped
• Fresh rosemary
• Fresh thyme
• Fresh or dried sage
• Red paprika flakes
• 5 cups chicken or vegetable stock
• 1 potato, cut into cubes
• 1 can (240 g) white (Cannellini) beans
• 1 cup chopped canned tomatoes
• 2 slices old bread (optional), torn into chunks
• 1/4 cup Parmesan or Grana Padano cheese
• Salt and pepper

Directions