Quick White Bean Soup

• 2 T olive oil
• 3 oz pancetta or bacon or ham or Spanish chorizo, diced (optional)
• 1/2 onion, finely chopped
• 1 large carrot, finely chopped
• 2 cloves garlic, minced
• 3 c cooked small white beans (canned, rinsed beans are fine; beans cooked in a slow cooker are delicioso; Rancho Gordo beans are to die for)
• 3 – 4 c chicken broth (or vegetable broth), depending upon how soupy you want it)
• 3 c chopped Swiss chard – or spinach or arugula or kale
• salt and pepper to taste
• crusty bread to accompany it

In a medium pan, heat the oil over medium heat, add the pancetta, onion, carrot, and garlic and fry until the onion is translucent, about 5 minutes.  Add the beans and broth and chard, turn the heat down to a simmer, and cook until the chard is tender, just a few minutes.  Add salt and pepper to taste.

Serve with a crusty bread.