Step 1

Heat the olive oil in a heavy large pot over medium-high heat. Add the mushrooms and cook for about 10 minutes. They will soak up all of the olive oil, then release all of their moisture after a few minutes then begin to dry up and brown at about the ten minute mark. At that point, add the onions, celery, red pepper and carrot, Cook for about 5 minutes, then add the zucchini, garlic and sun dried tomatoes. Sprinkle the vegetables with the flour (if using) and toss to coat. Add the white wine. Using your hands, squeeze each tomato from the can over the pot to break it up. I like to remove the stem end and discard it. Add the remaining sauce from the can and the oregano, thyme, red pepper flakes and capers.

Step 2

Bring the pot to a light boil, then reduce to a low simmer. Simmer for 35 to 45 minutes or until the carrots are tender. Add the cannellini beans and the spinach. Cook for another ten minutes to warm the beans and wilt the spinach.

Step 3

To make the polenta: In a medium saucepan over medium heat, add the milk and vegetable broth and bring to a simmer. Add the polenta while whisking. Cook for three minutes. Add the butter or olive oil. Salt to taste. Top with grated Parmesan.

Step 4

Serves 4 (doubles easily)

Step 5

Serve on top of polenta, pasta or mashed potatoes with a sprinkling of fresh basil and grated Parmesan, if desired.