Tuscan Soup (Ribollita Con Verdure) Rachael Ray

• 3 tablespoons olive oil (plus some for drizzling)
• 4 slices pancetta (or bacon)
• 2 sprigs fresh rosemary (fine chopped)
• 4 garlic cloves, chopped
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 1 medium zucchini, cut into thin slices
• salt and pepper
• 1/2 cup dry red wine
• 1 (15 ounce) can crushed tomatoes
• 6 cups beef broth
• 1/2 lb stale bread, torn into pieces
• 2 (15 ounce) cans small white beans (smaller than canellini beans)
• 4 cups chopped kale
• 1/2 cup grated parmigiano-reggiano cheese

1. Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
2. Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
3. Simmer 5-10 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 pot.
4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.

olive oil, pancetta, rosemary, garlic, onion, carrots, zucchini, salt, dry red wine, tomatoes, beef broth, bread, white beans, chopped kale, cheese

Taken from www.food.com/recipe/tuscan-soup-ribollita-con-verdure-rachael-ray-167670 (may not work)