Ingredients

• 2 tablespoons olive oil
• 2 ounces pancetta or prosciutto cut into 1/4-inch cubes
• 1/2 cup diced onion
• 4 cloves garlic, minced
• 1 teaspoon minced rosemary or thyme
• 1/4 teaspoon red pepper flakes
• 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
• Two 15 ounce cans cannellini beans, rinsed and drained
• 1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
• 5 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon kosher salt plus more
• Freshly ground black pepper

Serving suggestions:

• Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.

Directions

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