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

Mean Green Minestrone

Easy Green Minestrone

Serves 8 (Makes about 16 cups)

2 tablespoons olive oil
2 yellow onion, diced
6 celery stalks, diced
4-6 cloves garlic, minced
2 teaspoon fresh thyme (1/2 teaspoon dry)s
2 bay leafs
12 cups vegetable or chicken broth
3 sweet potatoes, cut into bite-sized pieces
2 pounds green beans, trimmed and cut into bite-sized pieces
1 pound small-shaped pasta, like shells or elbow macaroni
6 ounces greens, like spinach, kale, or chard, cut into ribbons
2 (15-ounce) can white beans, like Great Northern or canneloni, drained and rinsed
Salt and pepper to taste
Grated parmesan cheese, optional, to serve

1. In a large soup pot, warm the olive oil over medium heat. 

2. Add the onion, celery, and 1/4 teaspoon of salt, and cook until the onion and celery are soft and translucent, 8 to 10 minutes. 

3. Stir in the garlic, thyme, and bay leaf, and cook until the garlic is fragrant, about 30 seconds.

4. Add the chicken broth, the potatoes, and 1 teaspoon of salt to the pan.

5.  Increase the heat to high and bring the soup to a boil. Lower heat to medium-low and simmer the soup for 5 minutes. 

6. Add the green beans and simmer for another 5 to 10 minutes, until both the potatoes and the green beans are tender.

7. While the soup is simmering, bring a pot of salted water to a boil and cook the pasta to al dente. Drain and set aside.

8. When the vegetables are tender, stir the greens and the white beans into the soup. Simmer until the greens are wilted and tender, 1 to 3 minutes. 

9. Taste and add additional pepper if needed.

10. To serve, add a scoop of pasta to each bowl and ladle the soup over top. Sprinkle some parmesan cheese.

From: http://www.thekitchn.com/recipe-easy-gre-15249