• 1/3 cup extra virgin olive oil, plus extra for toast
• 1 large onion, chopped
• 2 large potatoes, peeled and finely diced
• 1 small savoy cabbage, shredded
• 2 medium zucchini, finely diced
• 2 celery ribs with leaves, chopped
• 6 oz string beans, trimmed and cut into pieces
• 1 lb winter squash (such as butternut, hubbard, or acorn), peeled and diced
• 2 cups fresh or canned drained tomatoes, peeled, seeded and chopped
• 1/2 head cauliflower, broken up and cut into slices
• 1 cup dried haricot beans soaked and cooked or 1 lb canned beans rinsed and drained
• 8 cups bean cooking liquid (if used) or water
• 2 bay leaves
• 1 tsp each of rosemary, oregano, and thyme
• Salt and pepper to taste
• 12 slices robust italian or peasant bread
• 4 large garlic cloves cut into quarters

1. Warm the oil in a large saucepan and add the onion and potato. Sauté over medium heat, stirring occasionally, until the onion is soft and the potato leaves a starchy film on the pan, about 8 minutes.
2. Add all the vegetables, the beans, cooking liquid or water, herbs, and seasoning. Simmer over medium-low heat, partially covered, until the cabbage is tender and the other vegetables are cooked through, about 1 1/2 hours. Check the seasoning.
3. Toast the bread and rub both sides with the garlic. Drizzle each slice with plenty of olive oil and place two slices in each soup plate. Pour the hot soup over the bread and serve.

Winter minestrone typically contains fewer vegetables than other minestrones and is ofter made up to three days in advance of eating it. It is then reheated and, in some areas, called Ribollita, "reboiled". Leave out vegetables you don't care for or substitute freely ones you like, just keep the dice consistent.

You will see references to stale bread in italian recipes, this just means bread that is a day or two old.

(Bob)