Ribollita (a fancy name for gluten free Minestrone Soup)

Ingredients

• 3T The Furies EVOO & more to finish when serving
• 2 onions, chopped
• 3 carrots, chopped
• 4 cloves garlic, crushed
• 2 celery stalks, chopped
• 1 fennel bulb, trimmed and chopped (I used half of a very large bulb)
• 2 zucchini squash, quartered lengthwise and cut in 1" chunks
• 14 oz can of chopped tomatoes
• 2t frozen fresh basil or 3T fresh basil. Pesto works too!
• 1t Greek Mountain Oregano
• 1 bay leaf
• 4-5 cups vegetable stock
• 1 can navy or pinto beans
• 1 bunch swiss chard, chopped or 2 cups fresh spinach, chopped
• 2T whiskey (can be omitted, add another teaspoon of vinegar instead)
• 1t balsamic vinegar
• salt & pepper to taste