Hearty Tuscan Bean Stew (CATKTV)

• Table salt
• 1 pound (about 2 cups) dried cannellini beans, picked over and rinsed
• 6 ounces pancetta or bacon, cut into 1/4-inch pieces
• 1 large onion, chopped medium (about 1 1/2 cups)
• 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
• 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
• 8 medium garlic cloves, peeled and crushed
• 4 cups low-sodium chicken broth
• 3 cups water
• 1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 sprig fresh rosemary
• Ground black pepper

Mise en place with the beans that were soaked on the higher end of 8 to 12 hour range for this dish.  I think I've soaked beans once overnight.  I usually just skip the process.

Cook bacon in oil until lightly browned and fat has rendered.

Add vegetables and cooked until softened and lightly browned.

Add garlic and stir until fragrant.  Add broth, water, bay leaves, and beans.  Bring this to a simmer and cook in a 250 degree oven until the beans are almost tender.

Add kale and tomatoes.  Cook in the oven again until beans and greens are fully tender.

Remove pot from oven, submerge a sprig of rosemary in the stew, cover, and let stand for 15 minutes.  Remove sprig and bay leaves (I usually just remove bay leaves when I come across them while eating a dish).
The dish hit many of the same pleasure buttons at Top Chef's Stefan's Veal Goulash.  I probably could've cooked the dish a little longer (a problem I seem to be having recently), but I'm not quite sure it's something I'd do again.