1 pound dry cannellini beans

1/2 cup Israeli cous cous

1/3 cup extra-virgin olive oil

1/3 pound sliced pancetta, chopped

2 medium onions, chopped

4 garlic cloves, finely chopped

4 celery ribs, chopped

2 medium carrots, chopped

2 cups diced winter squash

1 bunch Swiss chard

2 small firm zucchini, diced

1/2 cup white wine

2 tablespoons tomato paste

1 (28-ounce) can diced tomatoes in juice

Chopped fresh basil

Grated Parmigiano-Reggiano

Place the beans in 2 quarts of water and simmer until just tender, and reserve with their cooking liquid.

Cook the cous cous until just tender, drain and reserve.

Cook pancetta in a little olive oil until crisp. Remove with a slotted spoon, and reserve.

Sauté the onions, celery, garlic, and carrots in the remaining oil. Cut stems from chard and chop them, reserving leaves. Stir chard stems into the rest of the vegetables. Season with salt and pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot.

Push vegetables to one side and add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. Deglaze with white wine. Stir in tomatoes with their juice, then the beans and their cooking liquid. Bring to a simmer and cook for 40 minutes, adding water if it seems too thick.

Chop the chard leaves and add them to the pot along with the zucchini and cous cous. Continue to simmer until the zucchini is tender.

Serve topped with reserved pancetta, cheese and basil.

Adapted from epicurious