Ribollita con Verdure

Since I have not been able to figure out how to post on Carrie's site this is the soup Courtney requested. It is good and so healthy.
I got it from Rachael Ray program

3 T. Extra Virgin olive oil
4 slices pancetta or bacon chopped
2 sprigs fresh rosemary, leaves finely chopped
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped
2 medium carrots, diced
1 medium skinny zucchini, sliced
Salt and pepper
1/2 cup dry red wine (can substitute balsamic vinegar) that is what I used
1 15 oz can petite diced or chunky style crushed tomatoes
6 cups beef stock (I used vegetable 1 box and 1 small can beef)
4 cups, about 1/2 pound, chopped or torn stale bread (I didn't put in soup but served on side and if people want can put in soup)\
2 15 oz cans small white beans or can use cannellini beans.
4 cups chopped kale or chard
1/2 cup grated Parmesan cheese to pass at table.

Brown bacon in oil and render 4 minutes. (I drained most of the grease) Add rosemary, garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and glaze the pot. Stir in the tomatoes and stock and bring up the heat. When the soup boils, reduce to a simmer and stir in beans. Pile the greens into the pot and wilt them into the soup. Simmer soup 5 to 10 minutes stirring soup as it simmers. Serve with bread, cheese and remainder of onions to be added as desired.

Carrie please add this to your post. Looks more involved than it is.