Classic Minestrone - Rachael Ray

dry borlotti beans or 1 can pink beans or kidney beans (preferred brand Goya)

dry cannellini or small white beans or 1 14-ounce can cannellini beans

bay leaf

onions, peeled and 1 halved and 1 chopped

Salt

olive oil

meaty chunk (1/3 pound) pancetta, cut into 1/4-inch dice

carrots, peeled and cut into 1/4-inch dice

ribs celery heart with leafy tops, cut into 1/4-inch dice

fat cloves garlic, crushed, sliced or chopped

medium Russet potatoes, peeled and cut 1/2-inch dice

zucchini or other seasonal vegetable, diced or cut into like-size shape and pieces

head escarole, coarsely chopped or Tuscan kale, stemmed and chopped

dried porcini mushrooms, coarsely chopped or torn

beef or chicken stock, divided

Herb bundle (a few sprigs each) of thyme, sage, rosemary

diced tomatoes or 3 tomatoes (if they’re in season), peeled and diced

chunk Parmigiano-Reggiano rind

grated Parm, for topping

EVOO – Extra Virgin Olive Oil, for finishing and serving

Crusty bread, for mopping