4 oz sliced pancetta
3 Tbls olive oil
1 C chopped onion
1 tsp dried rosemary
2 cloves garlic, minced
3/4 C dry white wine
1 (15 oz) can white beans
2 C lightly packed spinach leaves
1 (15 oz) can diced tomatoes
1 loaf Italian bread
Chop spinach leaves. Rinse and drain white beans; drain diced tomatoes.
Fry pancetta in 1 Tbls oil in a large skillet over medium heat until crisp; drain on paper towel and break into small pieces. Set aside. (Pancetta is a seasoned, Italian bacon. Not at all hard to find even here in the States, but you could substitute ham or other bacon. Not exactly the same...but a reasonable substitute.)
Add remaining oil, onion and rosemary to skillet; cook over medium heat about 8 minutes. Add garlic and cook another 2 minutes. Add wine and bring to a boil; boil 1 minute. Stir in beans, reduce heat to low, cover, simmer gently for 10 minutes. Remove from heat. Stir in spinach, tomato, salt and pepper (to taste). Cover and let stand while toasting bread.
Slice bread on the diagonal and toast: Arrange bread slices ona baking sheet adn place under broiler. Toast on one side until golden (about 2 minutes); turn bread and toast second side.
Stir bean mixture and spread on toasts; sprinkle with reserved pancetta.