Tuscan Soup

INGREDIENTS:
1 cup chopped fresh kale
1 cup chopped savoy cabbage (or other green cabbage)
1 cup peeled and diced carrot
1 cup peeled and diced parsnip
1 cup peeled and diced Spanish or white onion
1 cup diced celery
1 cup chopped green beans
3 garlic cloves, chopped
1/2 large can plum tomatoes (remainder to be used in meatloaf recipe)
1 small can canellini beans or other white beans
1 tablespoon fennel seeds (optional)
1 fresh rosemary stalk (optional)
4 slices French baguette or other similar (remaining to be used in pudding recipe)
4 cups water
¼ cup white or apple vinegar
2 tablespoons parmigiano reggiano (optional)
2 tablespoons olive oil (optional)
Salt

Options: butternut squash, zucchini, fennel bulb, celery root, leek

METHOD:

Place all of the vegetables, the chopped garlic, and the tomatoes into a heavy casserole or stock pot with one tablespoon of salt and enough water to cover. Add one tablespoon of fennel seeds (optional). Bring the vegetables to a boil and reduce to a simmer. Cook the mixture for 45 minutes.

Strain the small can of beans and add the beans to the soup. Cook for an additional 15 minutes. The vegetables should be very tender and only slightly brothy. If it is too thick, add a few ounces of additional water. Taste for salt and pepper. Soak a fresh rosemary stalk in the soup (optional).

In four deep soup bowls, ladle equal amounts of the finished soup. Place a slice of bread into each bowl of soup.  Sprinkle with grated parmesan.