Ribollita

I found this recipe while watching Giada on food network. It is so yummy!

1/4 cup extra-virgin olive oil, plus some for drizzling on bread

1 onion, chopped

1 carrot, chopped

4 ounces pancetta, chopped (or bacon)

2 cloves garlic, 1 minced and 1 whole

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 (15-ounce) can diced tomatoes

1 pound frozen spinach, thawed and squeezed dry

1 (15-ounce) can cannelloni beans, drained

1 tablespoon oregano

3 cups chicken stock

1 bay leaf 1 (3-inch) piece

1/4 Cup parmesan cheese, grated

1 Loaf ciabata bread, sliced

-Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan cheese. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

-Meanwhile, preheat the oven to 350 degrees F.

-Drizzle the ciabatta slices with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.