Tuscan Bread & Tomato Soup (Ribollita)

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2 tablespoons olive oil

4 large garlic cloves, chopped

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery ribs, chopped

1 dried bay leaf

10-ounce bag frozen spinach

2 cans cannellini beans with liquid

6 cups chicken stock (or vegetable stock, for a vegan adaptation)

One 15-ounce can (1 3/4 cups) tomato pureƩ

9 ounces day old bread, torn in pieces, about 3 cups

1/4 cup fresh basil, chopped

Parmesan, grated (optional)

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