Step 1

Chop vegetables

Step 2

For the soup, heat a large Dutch oven or soup pot over medium-high heat with olive oil, 3 turns of the pan

Step 3

Listicle: 10-Quart Covered Stockpot Add carrots, celery, onions, zucchini and cheese rind

Step 4

Season with salt and pepper, oregano and red pepper and soften 5 to 6 minutes, stirring frequently

Step 5

Add garlic and greens and cook to wilt

Step 6

Add cauliflower, beans, passata, and stock

Step 7

Bring to boil and reduce heat to simmer

Step 8

Cook for 15 minutes until vegetables and beans are tender, then stir in fresh basil

Step 9

Separately, boil water and salt it and cook pasta a bit less than package directions

Step 10

Add to soup if you are eating the whole pot of soup or drain and hold aside with a touch of oil to keep from over cooking it and add as needed

Step 11

Remove rind

Step 12

Serve soup and pass cheese and charred bread