Heat the oil in a heavy large pot over medium heat. Add the onion
, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp
, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach
, herbs, stock, bay leaf
, and Parmesan
rind. Bring the soup
to a boil, reduce heat and simmer
for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove
. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.