Ribollita (Tuscan reboiled soup)

I am going out tonight and so this is what's for everyone else!

Ingredients:
1 tablespoon olive oil
1 large chopped onion
3 carrots, peeled and diced
3 stalks celery, diced
¼ pound thinly sliced proscuitto, diced (optional)
3 big handfuls fresh spinach, chopped
1 (14.5 oz) can diced tomatoes
2 (14.5 oz) cans white beans, drained
6-8 cups chicken or vegetable broth (I like knorr cubes in yellow box)
1 3” hunk Parmesan cheese

Heat oil in a soup pot over medium-high heat. Add onion, carrots, celery, and proscuitto and saute 15 minutes. Add spinach and tomatoes, stir until spinach is wilted. Add broth and beans; bring to a boil. (If using knorr cubes, drop in enough for six-eight cups and pour in water, cubes will dissolve in soup.) Reduce heat, add hunk of parmesan and simmer for 1 hour or more, stirring occasionally. Soup will get thicker the longer it simmers and will get thicker if refrigerated and reheated the next day.

You can add pasta or tortellini near the end of the cooking and make a delicious Pasta Fagioli--I find that it's best to do this when you plan to eat it all up, otherwise the pasta just takes over all the liquid in the pot and it resembles stew, rather than soup!