Ribollita con Verdure

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

Heat a soup pot over medium-high heat. Add oil and the the pancetta or bacon and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.