Ribollita Tuscan style Bread Soup

Ingredients

• 8 oz La Brea Bakery bread (your choice (I used the Rustic 8 Grain))
• 2 tablespoons extra virgin olive oil (plus extra, for serving)
• 8 oz yellow onion ((about 1 large onion) small diced)
• Kosher salt
• 4 cloves garlic (minced)
• 8 oz celery ((about 3 stalks) small diced)
• 8 oz carrots ((about 2 large carrots) small diced)
• 1 honey squash (peeled and seeded, small diced)
• 32 oz vegetable broth
• 15 oz canned crushed tomatoes
• 15 oz canned cannellini beans (rinsed and drained)
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 1/2 cups assorted greens (e.g. spinach, arugula)
• Freshly ground black pepper (to taste)
• 1 tablespoon minced parsley
• Parmigiano Reggiano (grated, for serving)
• Red pepper flakes (to taste, for serving)

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