Soak the dried beans in water for 2 to 8 hours. (Put them in water just before going to bed. If you’ve forgotten, just go for it and cook them without soaking first.)

Pre-heat the slow cooker on Sauté/Brown or heat a skillet on the stovetop. Add the pancetta and cook until crispy. Remove the crispy pancetta and set aside. Add the onion, garlic, carrot, celery and bay leaf to the slow cooker and cook in the pancetta fat until the vegetables start to soften – about 5 minutes.

Drain the beans (if you soaked them) and transfer them to the slow cooker along with the water. Slow cook on HIGH for4 hours (or LOW for 7 hours).

When the beans are tender, add the Parmesan cheese. Stir really well to thicken the bean broth.

Add the kale, spinach, or chard and wilt it into the beans either by turning the slow cooker on to Sauté/Brown again or by leaving it in the slow cooker for another 10 minutes or so, stirring occasionally.

Season to taste with salt and lots of freshly ground black pepper, sprinkle the crispy pancetta on top and serve with a chunk of crusty bread to mop up any leftover sauce.