Ribollita

Ingredients

• 1 tablespoon olive oil
• 1 cup red onion, diced
• 2 carrots, diced
• 4 stalks celery, diced
• 2 garlic cloves, minced
• 1 tablespoon parsley, minced
• 1 (32 ounce) can tomatoes
• 1 potato, diced
• 1 cup cauliflower, diced
• 1 zucchini, diced
• 1 (14 ounce) can white beans, drained
• 1 cup cabbage, shredded
• 12 cup Baby Spinach
• 6 cups water
• 1 12 cups French bread, cut into 1/2 inch chunks