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Ingredients
- 1/4 c. evoo, plus some for drizzling on bread
- 1 onion, chopped
- 1 carrot, chopped
- 4 oz. Pancetta, chopped
- 2 cloves garlis, i minced, i whole
- 1 t. salt
- 1 t. freshly ground pepper
- 1 T. tomato paste
- 1 (15oz) can diced tomatoes
- 1 lb. frozen spinach, thawed and squeezed dry
- 1 (15oz) can cannelloni beans, drainned
- 3/4 T. Herbs de Provence
- 3 1/2 - 4 c. chicken stock
- 1 (3") piece of Parmesan RIND
- 1 Bay Leaf
- 4 to 6 Ciabatta rolls, halved or 1 loaf sliced
- Grated Parmesan, for serving
Preparation
Step 1
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 and pancetta is crisp, about 7 mminutes.
Add tomato paste and stir until dissolved.
Add the tomatoes and stir, scraping with a wooden spoon to dissolve all of the brown bits.
Add the spinach, beans, herbs, stock, bay leaf and parmesan rind. Bring soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees
Drizzle the ciabatta with olive oil. Toast until golden, about 5 minutes.
Remove from oven, rub the toast with the whole garlic clove.
Place the toasrs in serving bowls and ladle the soup over the toast.
Sprinklr with Parm. and serve