recipe: Tuscan Ribollita

3 garlic cloves, peeled and smashed
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 oz. pancetta or ham, chopped
1/2 cup olive oil
1 15 oz. can whole peeled tomatoes
2 15 oz. cans cannellini or great northern beans, drained and rinsed
3 cups chicen broth
1 sprig fresh rosemary
5 oz. small pasta
1 bunch kale, roughly chopped
1/2 cup toasted bread crumbs (preferably ciabatta)
grated parmesan

1. In a large pot over medium heat, sauté the first five ingredients in 2 Tbs. of olive oil for 5 minutes.
2. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
3. About 10 minutes before done, add pasta and stir occasionally.
4. Add the kale and cook for 5-7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.