Looking for an easy, tasty soup? Then Ribollita is for you. Normally this calls for some frozen spinach but since I did not have any on hand I left it out and the soup was still excellent. 
Add some olive oil (2-3 T) to a heavy pan, add chopped pancetta and onion. Saute for a few minutes, until pancetta starts to render and the onions begin to soften.
Add chopped carrots (2-3) and continue to cook for about 5 minutes. Now you can add the remaining ingredients, bring to boil, reduce heat and simmer for 30 minutes.
Serve in big soup bowls, sprinkle with some fresh shaved Parmesan cheese. Enjoy!
Ingredients:
2-3 T olive oil
1 onion, chopped
2-3 carrots, chopped
4 ounces pancetta, chopped
1 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
Directions:
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 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.