Ribollita

Ribollita

1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
2 leeks (white part only), chopped
4 ounces pancetta, chopped
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
2 cups shredded savoy cabbage
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
Dash of red pepper flakes
3 cups chicken stock
1 bay leaf

4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, leeks, 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. Add the spinach, cabbage, beans, herbs, stock, and bay leaf. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Drizzle the ciabatta halves 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.

Sprinkle each serving with Parmesan and serve with the garlic bread.