Ribollita

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1/4 cup extra-virgin olive oil, plus some for drizzling on bread

1 onion, chopped

1 carrot, chopped

4 ounces pancetta, chopped

2 cloves garlic, 1 minced and 1 whole

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 (15-ounce) can diced tomatoes

1 pound frozen spinach, thawed and squeezed dry

1 (15-ounce) can cannelloni beans, drained

1 tablespoon herbs de Provence

3 cups chicken stock

1 bay leaf

1 (3-inch) piece Parmesan rind

4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced

Grated Parmesan, for serving