Ingredients
- 2 15 ounce cans cannellini beans ; or any white beans drained and rinced
- 1/4 pound pancetta ; diced, about 1/4 inch
- 4 cups Chicken Stock
- 1/2 medium Red onion ; diced, about 1/4 inch
- 1 teaspoon Red pepper flakes
- 4 leaves Fresh sage
- 2 tablespoons Tomato Paste
- 4 tablespoons Extra virgin olive oil
- 1/2 cube tomato chicken bouillon
- 1 handful Arugula or Spinach
- 1 sprig Fresh rosemary ; leaves pulled from stem
- 1 clove garlic ; minced
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