Tuscan Ribollita Soup

Ingredients

• 1 1/4 cups cannellini beans
• 4 tablespoons extra virgin olive oil
• 8 oz. pancetta, 1/4" dice
• 1/2 stalk celery, 1/4" dice
• 3 carrots, peeled, 1/2" dice
• 1/2 head Savoy cabbage or cavolo nero, 1" dice
• 1 leek, 1/2" dice
• 3 potatoes, 1/2" dice
• 1 onion 1/4" dice
• 1 tablespoon tomato paste
• 4 cups chicken stock
• 4 cups water
• 6 thin slices coarse-textured white bread
• salt and freshly ground pepper
• fruity extra virgin olive oil
• 1/3 cup finely grated Parmesan cheese