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.
Creamy beans, salty pancetta, and bright color from the spinach -- a winning combination on the fly!
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.