Ribollita from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Marie S

Ingredients

• Extra virgin olive oil, for drizzling (optional)
• 1 1½ cups Beef Broth or Chicken Broth or reduced-sodium canned broth, fat skimmed, or more if desired to thin soup
• 2 tablespoons grated parmesan cheese
• 1 can (14½ ounces) Italian plum tomatoes, drained and coarsely cut up, with juice reserved
• 1 can (19 ounces) cannellini beans, rinsed and drained
• 1 pound escarole (4 cups), trimmed and coarsely cut up
• Salt
• Freshly ground black pepper
• Pinch of dried or fresh rosemary leaves
• ½ cup diced (¼ inch) red (bell) pepper
• 1 small zucchini, thinly sliced (about 1 cup)
• 1 garlic clove
• 2 leafy ribs celery, cut into ¼-inch slices
• 2 carrots, cut into ¼-inch slices (about 1 cup)
• 6 slices (¼ inch thick) day-old white or whole wheat Italian bread
• 1 large onion, halved and thickly sliced (about 1½ cups)
• 2 tablespoons olive oil
• 1 tablespoon water