| 1 | In a large saucepan, combine the stock, wine and chicken wings. |
| 2 | Bring to a boil, reduce the heat and simmer for 25 minutes. |
| 3 | Strain the stock, discarding the winds (or reserving them for another use) and set aside. |
| 4 | Preheat the oven to 350f. |
| 5 | Heat 5 t. of the oil in a large skillet. |
| 6 | Add the leeks, onions, carrots, and celery. |
| 7 | Saute until slightly wilted, 10 minutes. |
| 8 | Add the red and green peppers and saute another 5 minutes. |
| 9 | Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes. |
| 10 | Remove the skillet from the heat. |
| 11 | Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans. |
| 12 | Cut the crusts off the bread and lightly toast the slices. |
| 13 | Spread half the vegetable mixture in the bottom of a large ovenproof cassarole. |
| 14 | Layer the toast next, and then top with the remaining vegetable mixture. |
| 15 | In a small skillet, heat the remaining 2 t. olive oil. |
| 16 | Add the garlic and saute until lightly browned. |
| 17 | Spoon the garlic over the vegetables. |
| 18 | Add the reserved stock to the cassarole, and sprinkle with the parmesan cheese. |
| 19 | Bake for 40 minutes. |
| 20 | Serve piping hot. |
