Canellini Stew with Pancetta and Swiss Chard - Litchfield Farmers' Market

Ingredients

• 2 Cups dried cannellini beans (3/4 lb., soaked overnight and drained)
• 1 head Swiss Chard chiffonade (stalks discarded)
• 1 small onion halved
• 1 large onion finely chopped
• Sea Salt
• 2 tablespoons olive oil
• ½ lb. pancetta cut into small cubes (lardon in French)
• 4 garlic cloves slivered
• 6 hot dried red chiles
• 1 tsp. finely chopped rosemary
• 1 tsp. finely chopped sage
• 1 tsp. dried thyme
• 1/2 C. Marsala Wine
• 1 28 oz. canned Italian tomatoes chopped
• Grated Parmesan cheese, extra olive oil and fresh cracked pepper to finish