Instructions:
Heat the oil in a large soup pot over medium-high heat. Add the pancetta or bacon and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside.
Pour out all but 1 tablespoon cooking fat. Add the onion and cook, stirring occasionally, until soft and translucent, about 7 minutes.
Add the celery, garlic, red pepper, salt and pepper and cook for another 3 minutes.
Add the escarole to the pot in batches and cook until just wilted about 2 minutes.
If using homemade beans, pour the reserved bean cooking liquid into a large measuring cup and add enough stock to make 4 cups. If using canned beans, drain, rinse and use only stock.
Add the beans and the liquid to the pot.
If using canned beans, drain, rinse and add
When all the escarole is wilted, add the drained beans
Bring to a simmer and cook, partially covered, until thickened slightly, about 20 minutes.
Stir in the reserved pancetta and adjust seasonings.
Serve in large bowls with a drizzle of good quality olive oil and grated cheese.
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