3-4 slices pancetta or bacon, chopped, or a sausage squeezed out of its casing
1onion, peeled and chopped
2carrots, peeled and chopped
2stalks celery, chopped
3cloves garlic, crushed
114 oz. (398 mL) can white kidney or navy beans, rinsed and drained
114 oz. (398 mL) can diced tomatoes or a chopped tomato or two and a glug of bruschetta or salsa
½cupchicken or vegetable broth or water
a big handful or two of chopped or torn fresh spinach, chard or kale
Salt and pepper
In a medium saucepan set over medium-high heat, sauté the bacon, onion, carrots, celery and garlic for about 10 minutes, until the carrots are tender and you're starting to get some caramelized bits.
Add the beans, tomatoes with their juices and chicken broth. Bring the mixture to a simmer, cover and cook for about 20 minutes. Add the spinach, chard or kale and cook until it wilts, then leave the lid off and cook it until it's as thick as you like. Season with salt and pepper and serve it while it’s hot.