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.