Minestra

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4 to 6 cloves garlic, crushed

1/8 pound pancetta, sliced and chopped

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil

1 medium onion, chopped

2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)

2 (14-ounce) cans, cannellini beans, drained

1 quart prepared chicken stock or broth

A couple pinches ground nutmeg or fresh grated nutmeg

Coarse salt and black pepper

Shaved Parmigiano-Reggiano, for topping

Warm, crusty bread, for mopping