Instructions: Heat olive oil in a stock pot or other large pot. Add onion, celery, carrot, garlic and parsley. Saute until vegetables soften. Add tomatoes, beans, potato, cabbage and spinach. Add water to cover vegetables. Cover and cook on medium-low heat until vegetables are cooked. Taste and season with salt and pepper. Remove from heat, add bread and cool, preferably overnight. To serve, reheat and simmer for at least 30 minutes. Soup should be thick, but add more water if desired. Top with green onions and Parmesan cheese.

NOTES : We generally omit the bread. This soup freezes well.

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