Ribollita

Ingredients

• 8 cups (1-inch) bread cubes from 1 loaf ciabatta bread
• 2 tablespoons extra-virgin olive oil
• 3 ounces pancetta, chopped
• 1 onion, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can fire-roasted diced tomatoes, undrained
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 4 cups chopped kale leaves
• 1 (15-ounce) can cannellini beans, drained and rinsed