Ribollita Recipe | Food Network UK

Ingredients

• 70ml extra-virgin olive oil, plus some for drizzling on bread
• 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
• 1 (7 1/2-cm) piece Parmesan rind
• 1 bay leaf
• 700ml chicken stock
• 1 tbsp herbs de Provence
• 450g tin cannellini beans, drained
• 450g frozen spinach, thawed and squeezed dry
• 450g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 2 cloves garlic, 1 minced and 1 whole
• 110g pancetta, chopped
• 1 carrot, chopped
• 1 onion, chopped
• Grated Parmesan, for serving