Tuscan Bean Stew

I got quite a bit of cooking done yesterday, which was nice. During the week, when I come home from work, I'm often so tired that cooking dinner is just about the last thing I want to do. So if I have the time on the weekend, I like to cook something, like a casserole or soup, that I can reheat later.

This time, I tried this recipe for Tuscan Bean Stew from Cook's Illustrated, and it turned out very good. I had to make a few substitutions, as follows:

--I didn't have any pancetta, so I used three slices of bacon instead.
--My grocery store doesn't sell dried cannellini beans, so I substituted two cans of cannellini beans, which I drained and rinsed.
--Instead of kale, I used escarole, because I like the taste of it. I just roughly chopped the head into pieces. You could probably use spinach or any Swiss chard too.
--I didn't put in a sprig of rosemary.
--I didn't bother with the bread, because I knew I'd be reheating the soup later.

Definitely would make this one again.