Vegetarian Ribollita

I have been on a vegetable kick lately so I have made a lot of recipes that incorporate a bunch of fresh veggies. I also I have been trying to make more meatless dishes to save some money. This recipe caught my attention because it included beans in it which made it a hearty meal. It was one of the best vegetable soups that I have ever tasted. Try it you won't be disappointed.

Ingredients:
1/4 c extra virgin olive oil, plus more for drizzling ( I used 1 tbsp and I didn't add more for drizzling)
1 medium onion, diced
1 rib celery, sliced
1 medium zucchini, diced
2 carrots, peeled and diced
3 garlic cloves, chopped ( I grated them)
1 sprig fresh rosemary ( I used dried)
salt and pepper
1 head savoy cabbage, cleaned and coarsely chopped
1 (15 oz) can diced tomatoes
1/2 c chopped basil
1 tsp dried marjoram
1 (15 oz) can cannellini beans
10 c vegetable broth ( I used 4 c chicken broth)
4 c sourdough bread, cubed (I omitted)
3 c baby spinach (I omitted)
1/2 c Pecorino-Romano

Directions:
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, celery, zucchini, rosemary and slat and pepper. Cook until the veggies are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram. Cook until cabbage is tender, about 10 minutes. Stir in beans and broth, and adjust the heat to simmer gently for 20 minutes.

Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook soup until it thickens, about 10 minutes. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a drizzle of olive oil (I omitted this whole last step)