
RIBOLLITA

4 tbls Olive Oil 1/4 lb Diced Pancetta or Italian Sausage 2 cups Diced Zucchini 1-1/2 cups Diced Onion 2/3 cups Diced Celery 1/2 cup Diced Carrots 1/2 head Diced White Cabbage 2 tbls Minced Garlic 1 20-oz can Diced Tomatoes 1/2 cup Chopped Basil 2 cups Spinach Leaves 1 12oz;can Great Northern Beans 8 cups Chicken Broth 4 cups Crusty Italian Bread 1/2 tsp Freshly Ground Pepper 1/4 tsp Salt 1/2 cup Pecorino Romano Cheese 4 tbls Extra Virgin Olive Oil	1. Place a large soup ot on the stove and bring to medium high heat. Add Olive Oil and diced Pancetta. Fry the Pancetta for 3 minutes until it begins to brown. 2. Add the Zucchini, Onions, Celery, Carrots and saute for 3 minutes until the onions become translucent. 3. Add the Garlic, Cabbage, Tomatoes, Basil and Spinach and saute for additional 3 minutes until the cabbage and spinach wilts. Then add the Cannellini beans. 4. Add the Chicken Broth and the Bread, then season with salt and pepper. 5. Allow the soup to simmer for about 20 inutes until the Bread becomes soft and the soup begins to come together and thicken. 6. Serve in individual bowls and garnish with the extra virgin Olive Oil and the Pecorino Romano cheese.