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Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan, plus more for drizzling
• 4 thick slices pancetta (not smoked) or bacon (smoked), chopped
• 4 to 6 garlic cloves, chopped
• 1 medium to large onion, finely chopped
• 2 medium carrots, diced
• 1 medium zucchini, thinly sliced into rounds
• Salt and freshly ground pepper
• 1/2 cup dry red wine (a couple of glugs)
• One 15-ounce can petite diced tomatoes
• 6 cups beef stock (such as Kitchen Basics brand, available in boxes)
• 4 cups chopped or torn stale bread (about 1/2 pound)
• Two 15-ounce cans small white beans (smaller than cannellini beans), such as Goya brand
• 4 cups chopped kale or chard
• 1/2 cup grated Parmigiano-Reggiano cheese
• 10 leaves fresh basil, torn

Description

You'll Know The Soup Is Ready When A Wooden Spoon Inserted Into The Pot Stands Up Straight. No Kidding! This Bread Soup Includes Some Vegetables, But It's Made With Beef Stock. For A Vegetarian Version, Use Vegetable Or Mushroom Stock And Skip The Pancett

Rachael Ray Magazine