Ribollita con Verdure

• 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

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

extravirgin olive oil, pancetta, rosemary, garlic, onion, carrots, skinny zucchini, salt, red wine, petite diced, beef stock, torn stale bread, white beans, chopped kale

Taken from www.foodnetwork.com/recipes/rachael-ray/ribollita-con-verdure-recipe.html (may not work)