Ribollita con Verdure

• Crushed tomatoes
• 6 cups beef stock or broth for the quart of chicken stock
• 4 slices pancetta (not smoked) or bacon (smoked), chopped
• 2 medium carrots, diced
• 1 medium, skinny zucchini, cut into thin slices
• 1/2 cup dry red wine
• 4 cups chopped kale or chard

1. Prepare as for the master recipe, #31, adding the pancetta or bacon to the EVOO and rendering for 4 minutes.
2. Add the garlic, three fourths of the onions, the carrots, and zucchini and season with salt and pepper.
3. Saute for 7 to 8 minutes, then add the wine and deglaze the pot.
4. Stir in the diced tomatoes and beef stock and bring up the heat.
5. When the soup boils, reduce to a simmer and stir in the bread and beans.
6. Pile the greens into the pot and wilt them into the soup.
7. Simmer the ribollita for 5 minutes.
8. Ladle into shallow bowls and top with EVOO and the remaining raw onions.
9. Again, basil is an optional garnish.

tomatoes, beef stock, pancetta, carrots, skinny zucchini, red wine, chopped kale

Taken from www.epicurious.com/recipes/food/views/ribollita-con-verdure-374244 (may not work)