Refrigerator Soup

Sarah Gavigan learned this hearty soup from her Sicilian-born grandmother, who often traveled from Florida for a week at a time and who, according to Gavigan, "filled the kitchen with magic." Nonna used everything on hand at their mid-Tennessee home, from kale and Lima beans to parmesan rind, and insisted that everything "depends on the taste." Any winter greens will work perfectly, and you can use any kind of bean.
Saute the first 3 ingredients in the preheated oil in a large roasting pan over medium-high heat, stirring occasionally, for 5 minutes or until tender. (Don't brown it.)Add the red cabbage and the following 5 ingredients and cook over medium heat for 3 minutes. Add 1/2 cup water and reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes. Add the zucchini, the next 4 ingredients, and 4 cups of water.Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20-25 minutes or until the potatoes are tender. Peel the cheese. 15 minutes before serving, toss with the bread slices. Spoon into plates and drizzle with extra-virgin olive oil; sprinkle with grated parmesan cheese.