Spring Vegetable Ribollita Soup

Ingredients

• 1/4 cup Tuscanini Extra-Virgin Olive Oil, plus more for serving
• 2 leeks, white parts only, sliced (about 2 and 1/2 cups)
• 1 rib celery, sliced
• 1 medium zucchini, diced
• 2 carrots, peeled and diced
• 3 cloves minced garlic
• 1 sprig fresh rosemary
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 head cabbage, shredded (about 5 cups)
• 15 ounces Tuscanini Diced Tomatoes, in juice
• 1/2 cup chopped fresh basil leaves
• 1 teaspoon dried Herbes de Provence or marjoram
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 10 cups vegetable broth, such as Manischewitz
• 3 cups cubed challah bread or Italian ciabatta bread, plus more for garnish
• 3 cups baby spinach leaves
• 1/2 cup peas, fresh or frozen