White Bean and Escarole Soup

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2 tablespoons olive oil

2 ounces pancetta or prosciutto, diced

1/2 cup diced onion

4 cloves garlic, minced

1 teaspoon minced fresh rosemary or thyme leaves

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 chopped canned whole tomatoes

5 cups homemade or canned low-sodium chicken broth

1 teaspoon kosher salt plus more to taste

Freshly ground black pepper to taste