Tuscan White Bean Soup

Instructions

1. Render pancetta in olive oil in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add onion to the same pot and cook 5 minutes until soft. Add garlic and red pepper flakes, cook 1 minute. Add diced tomatoes and rosemary sprig and cook 5 minutes.
3. Add beans and broth. Bring to a simmer. Using the back of a spoon, mash about a quarter of the beans against the side of the pot — this thickens the soup naturally and gives it body. Simmer 15 minutes.
4. Remove rosemary. Stir in spinach and let it wilt. Return pancetta to the pot. Season generously with salt and pepper.
5. Ladle into bowls over thick slices of toasted crusty bread. Drizzle with your best olive oil.