Place the bean in a bowl. Add enough water to cover. Let soak overnight. Alternatively, place the beans in saucepan. Add enough water to cover. Bring to a boil over high heat. Boil for 3 minutes. Cover, and remove from heat. Let soak for 1 hour. Drain the beans, discarding the soaking liquid. Transfer beans to a large saucepan. Add stock, onion, garlic, and bay leaves. Simmer until the beans are tender, about 1 hour.
Meanwhile, bring a small pot of water to a boil. Add pancetta, and cook for 5 minutes. Drain, and add to the soup after 30 minutes.
When beans are cooked, add the escarole. Let simmer for 2 minutes. Season with salt and pepper, and serve warm.
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