Ribollita--A Tuscan Soup

3 T olive oil
2 onions, chopped
2 carrots, sliced
5 garlic cloves, crushed
2 celery sticks, thinly sliced
1 fennel bulb, trimmed and chopped
2 large green zucchini, thinly sliced
14 oz can of  diced tomatoes with juice
2 T homemade pesto***
3 3/4 cups vegetable stock
14 oz can of small great northern white beans
salt and pepper to taste

To Finish:
1 pound young spinach
1 T extra virgin olive oil + some for drizzle
6 to 8 slices of Italian bread
Parmesan cheese shavings

Blend olive oil, lots of basil, a bit of spinach, garlic and a touch of Parmesan cheese to taste

1.  Heat a large sauce pan and add oil.  Add onions, carrots, garlic, celery and fennel.  Fry gently for 10 minutes.  Add zucchini and fry for another 2 minutes or so. 

2.  Add chopped tomatoes, pesto, stock and beans.  Bring to a boil.  Reduce heat and cover, simmering gently for 25 to 30 minutes.  Season with salt and pepper.

3.  Toast thick slices of bread in the oven.

3.  To serve, fry the spinach in oil for 2 minutes or until wilted.  Spoon over the bread in the soup bowls then ladle the soup over the spinach.  Serve with an extra drizzle of olive oil and top with shaved Parmesan.