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Ingredients
  • 4 to 6 cloves garlic, crushed
  • ⅛ 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
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