TUSCAN WHITE BEAN SOUP
4 lbs dried cannellini (white kidney beans)

8 tablespoons olive oil
4 large onion, finely chopped
8 tablespoons chopped fresh thyme
2 heads garlic, minced
1 head of green cabbage, cut into1/2-inch pieces
8 cups chopped fresh tomatoes
1 bunch celery, cut into 1/2-inch pieces
12 carrots, cut into 1/2-inch pieces
1 box Knorr chicken bouillion
6 medium potatoes, cut into 1/2-inch pieces
2 cups chopped fresh basil
3 bunches spinach
8 zucchini, cut into 1/2-inch pieces
1 loaf highest quality 12-grain bread, toasted
4 cup grated Parmesan cheese (about 12 ounces)
Additional olive oil

Place beans in heavy large pot. Pour in enough water to cover beans by 3 
inches. Soak overnight. Drain beans.

Heat 8 tablespoons olive oil in very large pot over medium heat. Add onion, 
thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and 
carrots; sauté 10 minutes. Add beans, stock, potatoes, and basil. Bring to 
boil. Reduce heat; cover and simmer 1 hour. Add zucchini. Cover and simmer 
until vegetables are tender, about 20 minutes longer. Uncover. Add spinach 
and remove from heat; let stand 10 minutes. Stir in cheese. Divide toasted 
bread and soup among bowls. Top each serving with ground pepper and 
additional olive oil and serve.