Ribolitta

(serves 20-24)

3 med. red onions, chopped
2 C chopped carrots
2 C chopped celery
6 garlic cloves, finely chopped
2 C dry red wine
1 can (28 oz.) diced tomatoes in juice
3 quarts meat stock
1 lb. red cabbage, cut into 1/2 in. pieces
1 lb. green cabbage, cut into 1/2 in. pieces
1.5 lbs. russet (baking) potatoes
2 bay leaves
1 tsp dried oregano
1/2 tsp crushed hot red pepper
1.25 lbs. zucchini, cut into 1/2 in. dice
1 lb. cauliflower, coarsely chopped
1 large bunch of swiss chard well rinsed, leaves and stems cut into 1 in. pieces
1 large bunch kale, coarsely shredded
2 C cooked cannellini beans
coarse salt and freshly ground pepper
8 oz. Italian bread, day old or left to dry out
freshly grated Parmesan cheese

1) In a very large soup pot cook the red onions in olive oil, covered, over moderate heat for 3 min. Add the carrots, celery, and garlic and continue to cook covered, stirring occasionally, until all the vegetables are softened and the onions are lightly colored, 7-10 min. longer.

2) Add the wine and the tomatoes with their juices. Add the meat stock and bring to a boil. Add the red and green cabbage, potatoes, bay leaves, oregano and hot pepper.Reduce the heat to moderately low and simmer, partially covered, for 30 min.

3) Add the zucchini, cauliflower, swiss chard, kale and beans. Season with salt and pepper. Simmer, partially covered 1.5-2 hours, adding 1 or 2 cups of water if needed. The soup should be thick but have plenty of liquid to cook in. Ad this point, the vegetables should be broken down into a very coarse puree, with some larger pieces probably still intact. (The recipe can be made up to this point at least 3 days in advange. It is best made a day in advance, cooled completely, and refrigerated.

4) Before serving, reheat the soup and tear or crumble the bread into the pot. Season with additional salt and pepper to taste. Simmer, uncovered, for about 30 minutes or until the bread has blended into the soup and vegetables are so broken down they are almost unrecognizable. The mixture will be as thick as porridge.

5) Ladle the ribolitta into big soup plates and pass the Parmesan cheese.