This soup is a staple in Tuscany, my favorite place to eat because the food goes back so many generations and remains so simple and not-fussed-with. null This bread soup has some vegetable in it, but it is made with beef stock. For a vegetarian version, use all vegetable or wild mushroom stock and skip the pancetta or bacon.

Ingredients

• 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

Directions