This dish should be like a risotto, but a little more soupy. You should still be able to eat it with a fork. Leave out the pancetta and Parmesan and use vegetable stock to make it veggie.
I was constantly missing the pasta dishes I grew up with in Italy, so I’d go to the general store, buy the ingredients, and make this over the two little hotplates in our communal room.
Creamy beans, salty pancetta, and bright color from the spinach -- a winning combination on the fly!