1/4 cup Tuscanini Extra-Virgin Olive Oil, plus more for serving

2 leeks, white parts only, sliced (about 2 and 1/2 cups)

1 rib celery, sliced

1 medium zucchini, diced

2 carrots, peeled and diced

3 cloves minced garlic

1 sprig fresh rosemary

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1 head cabbage, shredded (about 5 cups)

15 ounces Tuscanini Diced Tomatoes, in juice

1/2 cup chopped fresh basil leaves

1 teaspoon dried Herbes de Provence or marjoram

1 (15-ounce) can cannellini beans, rinsed and drained

10 cups vegetable broth, such as Manischewitz

3 cups cubed challah bread or Italian ciabatta bread, plus more for garnish

3 cups baby spinach leaves

1/2 cup peas, fresh or frozen