Tuscan-Style Cannellini and Pancetta Stew

1. Soak Cannellini Beans

Soak the cannellini beans in salted water for at least 8 hours or overnight to soften them for even cooking.

2. Preheat Oven

Preheat the oven to 250 degrees Fahrenheit.

3. Cook Pancetta

Heat the olive oil in a Dutch oven over medium heat and add the pancetta. Cook until lightly browned and crisp.

4. Cook Vegetables

Add the chopped onion, carrots, celery, and lightly crushed garlic cloves to the Dutch oven. Cook until the vegetables soften and their aromas fill the kitchen.

5. Add Liquid and Beans

Pour in the chicken broth and water, then add the bay leaves. Bring the mixture to a gentle simmer. Drain and rinse the soaked cannellini beans, then add them to the pot.

6. Cook Beans

Place the Dutch oven in the preheated oven and cook for about 1 hour and 15 minutes until the beans are tender.

7. Add Greens, Tomatoes, and Rosemary

Add the chopped kale or collard greens, drained diced tomatoes, and the sprig of rosemary to the pot. Return the Dutch oven to the oven and cook for an additional 30 minutes until the greens are tender.

8. Season Stew

Remove the bay leaves and rosemary sprig from the stew. Taste and season with salt and pepper as needed.

9. Serve with Rustic Bread

Toast slices of rustic bread and rub them with a clove of garlic. Place the garlic-rubbed bread in bowls and ladle the stew over the top. Drizzle with extra-virgin olive oil before serving.