Step 1

in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.

Step 2

Add in the zucchini and garlic, continue to saute for 1-2 minutes.

Step 3

Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.

Step 4

Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.

Step 5

After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.