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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 ounces pancetta or ham, chopped', '1/2 cup olive oil', '1 15-ounce can whole peeled tomatoes', '3 15-ounce cans cannellini or great northern beans, drained and rinsed', '2 cups chicken broth', '1 sprig fresh rosemary', '1 bunch kale, roughly chopped', '1/2 cup toasted bread crumbs', 'Grated parmesan']

1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the 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 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

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