Heat a large Dutch oven with EVOO, 4 turns of the pan, over medium-high heat. Add fennel, carrots, celery, onion, garlic and bay leaf, and season with salt, pepper, rosemary and sage. Sauté 15 minutes to develop flavors and color.
Stir in tomato paste, cook for 30 seconds, then add wine and let it evaporate, about 1 minute. Add beans and greens, and season with a little nutmeg. Add stock, water and the cheese rind. Reduce heat to medium and cook at a low, rolling boil, about 10 minutes.
Add bread pieces to soup and stir a few minutes to break it up. The ribollita is done when a wooden spoon can stand straight up in the soup.
To serve, ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese.