Clean the Leeks and cut any wilted pieces off the ends of the stalk. Chop up the leeks: the whites and the green parts! The white parts I usually slice and then slice vertically too.

To a dutch oven add the olive oil, crushed red pepper, chopped garlic, peperoncinis (and a little of the brine), and salt & pepper and sauté until fragrant. Don't burn the garlic! Just sauté until it's translucent.

Then, add the zucchini, carrots and leeks, and sauté together about 5 minutes until the vegetables are golden.

Push the veggies aside and make a little well in the pot. Add the tomato paste and sauté for about 2-3 minutes or until browned. Then, mix it all together.

Deglaze the pot with white wine (or red) and let the alcohol burn out for about 2-3 minutes.

Add the fire roasted tomatoes. (everything in the can) to the pot.

Add both cans of Cannellini beans. Do NOT rinse the beans. add everything from the can. Afterwards, fill one of the cans with water halfway. swish it around and add it into the soup.

Add 4 cups of vegetable stock into the pot & the hunk of Pecorino Romano cheese.Bring the pot to a boil. Once it's at a rolling boil. Lower to a slow simmer & cover the pot halfway and simmer for 30 minutes. (add more water if needed while cooking)

After 30 minutes, uncover the pot (taste for seasoning and add more if needed)and add fresh spinach and basil and simmer together for about 5 minutes or until the spinach is wilted.

For the last 2-3 minutes of cooking time add quartered day old Italian bread into the soup and simmer together for about 2-3 minutes. If your bread is fresh, then just pop the whole loaf before quartering into the oven for 10-15 minutes until it drys out a bit.

Serve the soup and garnish with a drizzle of olive oil and grated Pecorino Romano cheese.

This soup is amazing! Make it!