• Place beans in a bowl and cover with cold water. Soak overnight.

  • Coat slow cooker bowl with nonstick cooking spray.

  • In a large skillet, heat oil over medium-high heat. Add pancetta, onions, garlic and red pepper flakes. Cook 6 minutes, stirring occasionally. Add to slow cooker. Stir in drained beans, chicken broth, celery, rosemary and 2 cups water.

  • Cover and cook on HIGH for 6 hours. During last 10 minutes of cooking, stir in spinach. Season with salt and pepper.

  • Sprinkle some Parmesan over each serving and drizzle with olive oil, if using.

Nutrition Facts

280 calories; 4 g total fat; 11 mg cholesterol; 628 mg sodium. 42 g carbohydrates; 19 g protein;