Caldo Gallego

Ingredients

• ½ pound thickly sliced pancetta or slab bacon, cut into ¼-inch dice
• 1 cup dried white beans, soaked overnight in water to cover
• 1 large onion, cut into ½-inch dice
• 2 baking potatoes, peeled and cut into ½-inch dice
• 2 turnips, peeled and cut into ½-inch dice
• ½ pound Spanish chorizo, casings removed and sliced ¼ inch thick
• 1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped

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