Florentine White Bean Soup

From Williams Sonoma Soups

2 T Olive Oil
3 oz chopped pancetta or bacon
1 small onion finely chopped
2 carrots finely chopped
2 garlic cloves minced
1/2 t dried oregano
1 T tomato paste
4 cups chicken broth
2 cans (14oz) cannellini beans drained
2 cups baby spinach chopped
salt and pepper

In a large saucepan over medium-low heat, warm the oil. When it is hot, add the pancetta and saute until it browns slightly, about 5 minutes. Raise the heat to medium, add the onion and carrots, and saute until the vegetables are soft, about 5 minutes. Add the garlic and oregano and cook, stirring occasionally, until fragrant, about 2 minutes.
Stir in the tomato paste, mixing well. Add the broth and the beans. Raise the heat to medium-high and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors are blended, about 10 minutes. Season to taste with salt and pepper.