Instructions

1. Place a large soup pot or Dutch oven over medium heat and add in the olive oil.
2. Add in the diced carrot, celery, and onion, and sprinkle with ½ teaspoon of salt. Cook the vegetables for 2-3 minutes, stirring frequently until they have softened slightly.
3. Add the sliced Savoy cabbage and diced zucchini to the pot and toss to coat them in the olive oil. Cook for 2-3 minutes, stirring frequently until the cabbage and zucchini have softened slightly.
4. Add the frozen peas, cut green beans, and spinach to the pot and stir to incorporate them into the vegetable mixture. Cook, stirring frequently, until the vegetables are mostly defrosted.
5. Pour in the chicken stock (or vegetable broth) and the water and stir to combine.
6. Add in the Parmigiano-Reggiano rind (if using) and the remaining ½ teaspoon of salt and stir to combine.
7. Cover the pot and lower the heat to medium-low so that the soup simmers gently. Stir the soup occasionally for the next hour, adjusting the heat as necessary to keep the soup at a steady, gentle simmer.
8. After the soup has cooked for 1 hour, add in the cannellini beans and cook the soup partially covered for an additional 30 minutes, stirring occasionally.
9. Once the soup is finished cooking, remove the Parmigiano rind, taste the soup for salt and adjust if necessary. Serve hot.