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Ingredients
  • 4 to 6 cloves garlic, crushed
  • ⅛ pound pancetta, sliced and chopped
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 medium onion, chopped
  • 2 pounds escarole (2 medium bunches or 1 large bunch), washed and coarsely chopped
  • 2 cans cannellini beans (14 ounces each), drained
  • 1 quart prepared chicken stock or broth
  • A couple pinches nutmeg, ground or freshly grated
  • Coarse salt and black pepper
  • Shaved Parmigiano Reggiano cheese, for topping
  • Warm crusty bread, for mopping
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