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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, beans,
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.
Drizzle 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.
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