Ribollita

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
4 onions, chopped
10 carrots, chopped
6 slices bacon, chopped
6 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoon tomato paste
3 (15-ounce) can diced tomatoes
3 pound frozen spinach, thawed and squeezed dry
3 (15-ounce) can cannelloni beans, drained
Spices (2 tsp. of each: thyme, oregano, rosemary, marjoram, and basil)
8 cups chicken stock
3 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

Directions
1 - Heat the oil in a heavy large pot over medium heat. 
2 - Saute bacon until almost fully cooked
3 - Add the onion, carrot, minced garlic, salt, and pepper. 
4- Cook until the onion is golden brown, about 7 minutes. 
5- Add tomato paste and stir until dissolved. 
6- Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. 
7 - Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. 
8 - Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Adapted from:
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/ribollita-recipe/index.html?oc=linkback