* 2 tablespoons extra-virgin olive oil * 2 cups chopped onions (2 medium) * 2 cups chopped celery (4 medium stalks) * 1 cup chopped green bell pepper (1 medium) * 4 cloves garlic, minced * 3 cups chopped cabbage * 3 cups chopped cauliflower (about ½ medium) * 2 cups chopped carrots (4 medium) * 2 cups green beans, cut into 1-inch pieces, or frozen, thawed * 8 cups low-sodium vegetable broth or chicken broth * 2 cups water * 1 (15 ounce) can tomato sauce * 1 (14 ounce) can diced tomatoes * 1 (15 ounce) can kidney or pinto beans, rinsed * 1 bay leaf * 4 cups chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed * ½ cup thinly sliced fresh basil * 10 tablespoons freshly grated Parmesan cheese
* Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more. * * Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more. * * Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese. * * To make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.