Caldo Gallego

Caldo Gallego (from Mario Batali):  Soak one cup white beans overnight.  Cook 1/2 pound pancetta (I only had 1/4 pound) until most of the fat is rendered.  Add white beans and water to cover beans by 2 inches.  Bring to a boil, skim off foam.  Simmer for 45 min to an hour.  Add 1 large diced onion, 2 peeled and diced baking potatoes., and 2 turnips peeled and diced.  Cook 20 minutes.  Add 1/2 pound diced spanish chorizo with casing removed  and 1 pound of turnip greens coarsely chopped.  Cook another 10 minutes.  Salt and pepper to taste.