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Parve
Easy
1 Hour
Diets 
This wonderfully fresh soup is full of spring vegetables including leeks, zucchini, carrots, fresh herbs, cabbage, peas, and spinach. Feel free to substitute whatever is fresh at your farmers’ market too. Look for locally grown, artisanal varieties of your favorite vegetables. These fresh vegetables will add bold flavor to the soup.
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
Heat olive oil in a soup pot or Dutch oven over medium heat. Add leeks, celery, zucchini, carrots, garlic, rosemary, salt, and pepper. Cook until vegetables are soft and juicy, about 10 minutes.
Add cabbage, tomatoes with juice, basil, and Herbes de Provence and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes.
Stir in beans and vegetable broth. Bring to a boil, then reduce heat and simmer gently for 20 minutes.
Remove the rosemary sprig. Stir in challah, spinach, and peas. Increase heat to medium and cook until soup thickens, about 10 minutes more.
Season with salt and pepper to taste. Ladle soup into warm bowls. Drizzle with extra-virgin olive oil.
Serve with toasted bread.
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