Mmm... Soup

This weekend we were having some friends over and I wanted to make soup. That started me in search of a recipe. I wanted something yummy and full of healthy veggies and I didn't want to have to go to the store. So, I looked around and I ended up using a recipe I already had saved to my computer. I had used it once before and really enjoyed it and then I forgot about it. Now I am so glad to have rediscovered it, because it is SO YUMMY! Our friends really liked it as well and all wanted to go home with the recipe... that's when you know it was good! So, since it is fall and the perfect time for soup consumption, I thought I would share this recipe with the whole class ;) Now, I really didn't want to go shopping, so I used a few substitutions, so I will note those.

Ribollita
¼ cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
4 ounces pancetta, chopped (I used 4 slices of bacon)
1 cloves garlic, minced
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 (I forgot to thaw, so I just stuck it in frozen)
1 (15-ounce) can cannelloni beans, drained (I used white beans)
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
Grated Parmesan, for serving

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 rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Enjoy!!