This is a version of the soup I enjoyed so much while in Tuscany. Ribollita is always better the second day, in my humble opinion.

RIBOLLITA (ITALIAN BREAD SOUP)

4 slices bacon, cut into 1/4-inch pieces
1 Tablespoon extra-virgin olive oil, plus more for serving
1 large onion, cut into a 1/2 –inch dice
2 stalks celery, cut into a small dice
2 medium carrots, peeled and cut into a 1/2-inch dice
2 large garlic cloves, finely chopped
1 large baking potato, peeled and cut into a 1/2-inch dice
1 (14.5 ounce) can diced tomatoes
3/4 cup dry red wine, such as Cotes du Rhone
4 cups low-sodium beef broth
1 (15.5 ounce) can cannelini beans, rinsed and drained
2 bunches Swiss chard, stemmed and roughly chopped
3 teaspoons kosher slat
1/4 teaspoon freshly ground black pepper
TO SERVE:
10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces
6 teaspoons prepared pesto, (optional

Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes.

Add the oil and onion and cook until translucent, about 4 minutes.

Add the celery, carrots and garlic and cook until softened, about 5 minutes.

Add the potato and cook until it has started to soften, about 6 minutes.

Add the tomatoes, wine, broth, beans and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes.

Remove from heat. Stir in the salt and pepper gently to combine (at this point, the soup can be chilled for serving the next day.)

TO SERVE:
Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.