Meats: Sausage and White Bean Stew (Serves 6)

12 oz dried baby lina beans (340g)
1/4 pound pancetta (113g)
1 stalk celery
1 carrot
1 med onion
9 large cloves peeled garlic, divided
1 28 oz can Italian plum tomatoes (794g)
2 T evoo  (30 ml)
6 links Italian pountry sausage (683 g)
4 oz Parmigiano Reggiano rinds (113 g)
1 pound peeled and cubed butternut squash (455g)
1 t sage  (1 g)
1 1/2 t rosemary (3 g)
1/4 cup flour  (28 g)
3 cups chicken broth  (354 ml)
S & P
20 oz cooked spinach, drained (567 g)

Pick over beans, discarding shriveled ones.,  Place in bowl and cover w 4 cups water.  Soak overnight.
Preheat oven to 325 F (163 C).  Roughly chop tog pancetta, celery, carrot, onion, 1 clove garlic.  Drain tomatoes, reserving juice separately.  Slice tomatoes and set everything aside.
Heat olive oil in large saute pan set over med heat.  Add sausages and brown, 2 mins per side.  Remove pan from heat and transfer sausages to bottom of a 5 quart Dutch oven.  Layer in cheese rinds, drained beans, squash cubes, sliced tomatoes and remaining garlic cloves.  Place saute pan back over med heat.  Add chopped ingredients, sage and rosemary.  Cook unti softened, 6-8 mins.  Sprinkle with flour and mix well.  Add reserved tomato juice and chicken broth.  Bring to a simmer.  Season with s & P.  Pour contents of saute pan over ingredients in the Dutch Oven.  Cover and bake 2 1/2 hours or until beans are tender.
Carefully remove cheese rinds and cut into small cubes, return to stew and stir gently.  Divide cooked spinach among 6 soup bowls.  Ladle a sausage and beans into each.  Serve with additional grated Parmesan cheese.