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Place beans in a bowl and cover with cold water. Soak overnight.
Coat slow cooker bowl with cooking spray. In a large skillet, heat oil over medium-high heat. Add pancetta, onions, garlic and red pepper flakes. Cook 6 minutes, stirring occasionally. Add to slow cooker. Stir in drained beans, chicken broth, celery, rosemary and water.
Cover and cook on High for 6 hours. During last 10 minutes of cooking, stir in spinach. Season with salt and pepper.
Sprinkle Parmesan over each serving and drizzle with olive oil, if using.