Instructions

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the finely chopped onion, 2 tablespoons chopped fresh thyme, and the minced garlic; sauté until the onion is softened, about 5 minutes.
• Add the chopped cabbage, celery, and carrots to the pot. Sauté, stirring occasionally, until they begin to soften, about 10 minutes.
• Add 10 cups chicken broth and the 2 medium potatoes (cut into ½-inch pieces). Add the Parmesan cheese rind, if using. Increase heat and bring the soup to a boil.
• Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
• After 1 hour, add the two 15.5-ounce cans cannellini beans (rinsed and drained), the one 14.5-ounce can chopped tomatoes with juices, 2 cups chopped kale or spinach, the 4 medium zucchini (cut into ½-inch pieces), 1 teaspoon salt, and 1 teaspoon granulated white sugar. Stir to combine.
• Cover and simmer until the added vegetables are tender, about 20 minutes.
• Remove the pot from the heat. Stir in 1 cup (about 3 ounces) grated fresh Parmesan cheese and ½ cup chopped fresh basil until the cheese is melted and the basil is incorporated.
• Taste and adjust seasoning with freshly ground black pepper (and more salt if needed). Divide the soup among bowls and, if desired, finish each serving with a drizzle of olive oil and an extra sprinkle of grated Parmesan.