INGREDIENTS
1/2 lb
Pancetta, medium
2 cups
Arugula
1 cup
Basil, leaves
2 cans
Cannellini beans
5 cloves
Garlic
1
Onion, large
3
Thyme, sprigs
6 cups
Chicken stock
1
Kosher salt and freshly ground black pepper
11 tbsp
Olive oil
3 tbsp
Pine nuts
1
Baguette
1
Parmigiano-reggiano
1/4 cup
Parmigiano-reggiano, grated
3 tbsp
Pecorino
2
Medium sweet potatoes (peeled and cut in 1/2-inch chunks)