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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 4 thick slices pancetta (not smoked) or bacon (smoked), chopped
• 2 sprigs fresh rosemary, leaves finely chopped
• 4-6 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 can petite diced or chunky style crushed tomatoes (15 ounces)
• 6 cups beef stock, available in boxes on the soup aisle, such as Kitchen Basics brand
• 4 cups stale bread (about 1/2 pound), chopped or torn
• 2 cans small white beans – smaller than cannellini beans (15 ounces each), such as Goya brand
• 4 cups chopped kale or chard
• 1/2 cup grated Parmigiano Reggiano cheese, to pass at the table

Description

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