Tuscan Soup (Ribollita Con Verdure) Rachael Ray Recipe - Italian.Food.com

Ingredients

• 3 tablespoons olive oil (plus some for drizzling)
• 4 slices pancetta (or bacon)
• 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
• pepper
• 1/2 cup dry red wine
• 1 (15 ounce) can crushed tomatoes
• 6 cups beef broth
• 1/2 lb stale bread, torn into pieces
• 2 (15 ounce) cans small white beans (smaller than canellini beans)
• 4 cups chopped kale
• 1/2 cup grated parmigiano-reggiano cheese