Ribollita

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Bread:

6 (1/4-inch thick) slices bread

1 garlic clove

2 tablespoons Parmesan

Soup:

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, sliced

2 celery stalks, sliced

2 garlic cloves, minced

1 small zucchini, sliced

1/2 roasted red pepper or fresh red pepper

1 sprig fresh rosemary

8 cups escarole or about 1 head, coarsely chopped

1 (15-ounce) can cannelloni beans, rinsed and drained

1 (14-ounce) can tomatoes, chopped

2 cups chicken broth