4 tablespoons extra-virgin olive oil, plus more for drizzling
5 celery stalks, chopped
4 medium cloves garlic, chopped
3 medium new potatoes, cut into chunks
2 medium zucchini’s, chopped
1 large onion, chopped
2 cups chopped tomatoes
1 teaspoon crushed red pepper flakes
2 large handfuls of leafy greens (eg. english spinach), chopped
4 cups cooked white beans
crustless loaf of bread
2 teaspoons fine grain sea salt
grated Parmesan cheese
In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, potatoes, zucchini, and onion. Cook for 10 minutes, sweating the vegetables, but avoid any browning.
Stir in the tomatoes and red pepper flakes, and simmer for a few minutes. Stir in most of the greens, 3 cups of the beans, and 8 cups of water. Bring to a boil, reduce the heat, and simmer until the greens are tender.
In the meantime, smash or puree the remaining beans with a generous splash of water – until smooth. And then, tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 10 -15 minutes. Stir in the salt, taste and add more if needed.
Ladle into bowls and top with shredded Parmesan and the remaining greens.