Ribollita con Verdure

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3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling

4 thick slices pancetta (not smoked) or bacon (smoked), chopped

2 sprigs fresh rosemary, leaves finely chopped

4 to 6 cloves garlic, chopped

1 medium to large onion, finely chopped

2 medium carrots, diced

1 medium, skinny zucchini, cut into thin slices

Salt and pepper

1/2 cup dry red wine, a couple of glugs

1 (15-ounce) can petite diced or chunky style crushed tomatoes

6 cups beef stock, available in boxes on soup aisle (recommended: Kitchen Basics brand)

4 cups, about 1/2 pound, chopped or torn stale bread

2 (15-ounce), small white beans (recommended: Goya brand, smaller than cannellini beans)

4 cups chopped kale or chard

1/2 cup grated Parmigiano-Reggiano, to pass at table