Supersized Beans and Greens Stoup

• 2 tbsp. Extra virgin olive oil
• 2 slice pancetta
• 2 clove garlic
• 1 head escarole
• nutmeg
• 1 can butter beans
• salt and pepper
• 2 c. chicken stock
• 1 tsp. lemon zest
• Crusty bread or roll
• Parmigiano-Reggiano

1. Heat the EVOO in a high-sided skillet over medium-high heat.
2. Add the pancetta and cook until it starts to crisp, 3 to 4 minutes.
3. Add the garlic and stir for 1 minute.
4. Wilt in the escarole a handful at a time, and when it is all added, season with the nutmeg.
5. Fold the beans into the escarole and season with salt and pepper.
6. Stir in the chicken stock and bring to a boil.
7. Stir in the lemon zest and remove from the heat.
8. Serve in a large shallow bowl with the bread for mopping and the cheese for topping.

extra virgin olive oil, pancetta, clove garlic, head, nutmeg, butter beans, salt, chicken stock, lemon zest, crusty bread

Taken from www.delish.com/recipefinder/super-sized-beans-greens-stoup (may not work)