Ribollita Bean Soup - Tuscan Vegetable and Bread Soup

Ingredients

• 6 ounce(s) pancetta, ham, or prosciutto sliced thinly
• 4 slice(s) crusty bread - baguette or French loaf - slice wide
• 1 cup(s) carrots, diced
• 1 clove(s) garlic, diced
• 4 tablespoon(s) olive oil
• ²/₃ cup(s) white onion, diced
• 5 ½ ounce(s) Swiss chard - cut into narrow strips
• + 10 more ingredients
• • ²/₃ cup(s) celery, diced
  • 4 ounce(s) Parmesan cheese, freshly grated and divided
  • 9 cup(s) water
  • 1 sprig(s) Rosemary
  • 1 Belgian endive - cut off 1" of base
  • salt and pepper to taste
  • 2 sprig(s) thyme
  • 1 small fresh chile pepper or ½ tsp. dried red pepper flakes
  • 1 cup(s) leeks, sliced into thin rings - 2 medium - more if desired
  • 30 ounce(s) Cannelini beans

Ribollita soup is typically made with a Minestrone soup base consisting of leftovers combined together, such as various vegetables (spinach, kale, cabbage, and zucchini). When preparing this soup, meats such as pancetta, prosciutto, ham, or salami may also be used to add a meaty and a rich flavor...

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