1. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, tomatoes, and greens. Increase heat to high and bring to simmer. Reduce heat and simmer until vegetables and greens are fully tender, 20 to 25 minutes.

2. Remove pot from stove and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig; season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.

Serves 8