The day before, place your bean in water and let soak overnight.
The next day, rinse the beans, bring water to boil and cook the beans in the water for about 50 minutes.
In the meantime, peel and chop your veggies (onion, carrots, garlic and tomatoes). Remove the stem of the kale (the hard part of it) and chop both kale and spinach.
Once the beans are cooked, reserve about 2 cups of them and blend the rest with their water.
In a large, heavy bottom pot, heat olive oil over medium heat and add onions. Sautee for about 8 minutes, then add the garlic. Cook for about 1 minute, until fragrant.
Add carrots, spinach, and kale. Cook for 2 minutes, time for the green leaf to reduce in size. Add chopped tomatoes, blended beans and water as needed (I added about 2 cups, but it depends on how liquid your preparation is already). Add salt and pepper to taste.
Cover and let simmer for about 45 minutes. Add the beans and pancetta and cook for another 15 minutes.
Rectify seasoning to your taste and cook a little longer if needed.
Enjoy hot with a piece of bread on the side in winter, or even cold in summer!