Ingredients:
1 tablespoon olive oil
5 oz pancetta, small dice
1 small onion, thinly sliced
5 cloves of garlic, minced
2 cups packed arugula, chopped swiss chard or kale
juice of 1 lemon
5 cans white beans, such as cannellini, drained and rinsed
2 cups chicken stock
1 cup parmesan, grated
1/4 teaspoon black pepper
1 teaspoon kosher salt
Directions:
Heat the olive oil in a large, heavy bottomed and high sided saute pan or dutch oven over medium high heat. Add the pancetta and cook, stirring often, until crisp and the fat has rendered. Reduce the heat to medium and add the onion to the pot, stir well and season with 1/4 teaspoon freshly ground black pepper. Cook until the onion is translucent, approximately 10 minutes. Add the garlic and cook for 1 minute. Stir the greens into the pan and the juice of 1/2 lemon. Cook until the greens have softened. Stir in the beans, chicken stock and 1 teaspoon of kosher salt. Turn the heat back to medium high and bring to a simmer. Simmer for 20 minutes or until the broth has thickened slightly. Stir in the parmesan until melted. Taste for seasoning and add more salt, pepper or lemon juice if needed. Serve hot.