Method

1. In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes.  After 2-3 minutes, add the garlic.  Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally.  Remove the rosemary and sage.

2. Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil.  This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim.  Reduce heat to a simmer and allow to cook for approximately 20 minutes.  Skim again if need be.

3. With a large slotted spoon remove the pancetta, onions, garlic and ¾ of the beans, reserving in a bowl or tray.  Pull out the pancetta and set aside.  Remove some of the larger pieces of onions and discard.  Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper.  Puree.  Add pureed bean mixture back to the pot and stir to combine.  Continue to simmer.

4. Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup.  Add chopped escarole  and allow to cook for an additional 5-10 minutes or until wilted.

5. Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.

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