Very Veggie Soup

By Food52
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2 tablespoons olive oil

1 large onion, thinly sliced

2 large carrots, sliced

2 stalks celery, sliced

1 bay leaf

Kosher salt, freshly grated black pepper and crushed red pepper, to taste

4 cloves garlic, sliced

1 head of broccoli, florets only

2 medium sized zucchini, sliced

6 cups baby spinach

Parmesan rind

50 ounces Chicken stock, or to taste (preferably homemade stock)

1 15 ounce can cannellini beans, rinsed and drained

1/2-3/4 cup assorted herbs, such as basil, rosemary, thyme, parsley or sage, chopped

Extra virgin olive oil and grated Parmigiano-Reggiano, to taste

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