Tuscan Soup (Ribollita Con Verdure)

Adapted from Rachel Ray
Servings: 4

Ingredients:
3 tablespoons olive oil (plus some for drizzling)
4 slices bacon or pancetta
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 (or diced)
6 cups beef or chicken broth
1/2 lb stale bread, torn into pieces
1 can small white beans such as navy (sometimes we use 2 cans)
4 cups chopped Kale or other cooking green such as mustard
1/2 cup grated Parmesan-reggiano cheese

Directions

1. Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 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.

4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil