Ribollita Soup Reconstructed

Name: Ribollita Soup Reconstructed
Ingredients: ¼ pounds Pancetta, Cut Into 1/4 Cubes (optional); 3 cloves Garlic, Peeled; 1 Red Onion, Peeled; 2 Carrots; 2 stalks Celery; ½ pounds Yukon Gold Potatoes, 1/4 Dice (do Not Peel); 1-½ cup Chopped Fresh Or Canned Tomatoes (Pomi Brand); 9 cups Chicken Stock (or Vegetable Stock Or Water); 1 whole Parmigiano Reggiano Rind (medium Size, About 3-4 Inches Long, Optional, But Really Good); ½ teaspoons Dried Thyme; 1-¼ teaspoon Dried Oregano; ½ teaspoons Crushed Red Pepper Flakes; Salt And Pepper, to taste; 10 cups Mixed Greens (lacinato Kale, Swiss Chard, Rapini, Spinach); 2 cups Cannellini Or Great White Beans, Cooked Or Canned; 8 slices Day-old Rustic Italian Bread, Each About 3 X 3, Or More As Desired; Olive Oil, For Brushing Over The Bread Slices; ½ cups Prepared Pesto (store Bought Or See My Recipe In My Recipe Box); Lemon Wedges, Optional For Serving