Beans and Greens Soup

• 1 loaf Italian semolina bread
• 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
• 1/4 pound pancetta, available at the deli, sliced the thickness of bacon, chopped 4 to 5 garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand)
• 1 medium white or yellow onion, chopped
• 2 large heads of escarole, washed, dried, and coarsely chopped
• 1/2 teaspoon freshly grated or ground nutmeg
• Salt and freshly ground black pepper
• 1 quart chicken stock or broth
• 2 15-ounce cans white beans or cannellini
• Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

1. Preheat the oven to 200F.
2. Place the bread in the oven to heat and crust it up.
3. Heat a medium soup pot or a large, deep-sided skillet over medium-high heat.
4. Add the EVOO, then add the pancetta, separating the pieces as you drop it in.
5. Brown the pancetta lightly, about 2 minutes or so, then add the garlic, red pepper flakes, and onions, and reduce the heat a bit.
6. Cook for 3 to 4 minutes, then start turning and wilting piles of the greens into the pan.
7. Once the greens are all in the pan, season them with nutmeg, salt, and pepper.
8. Add the chicken stock and beans and turn the heat back up to medium high to bring the soup to a boil.
9. Once the soup boils, reduce the heat back down to simmer and cook for 10 minutes.
10. Adjust the salt and pepper and serve the soup in shallow bowls with lots of cheese and crusty hunks of bread for mopping up the bowl.

italian semolina bread, extravirgin olive oil, pancetta, red pepper, white, washed, freshly grated or ground nutmeg, salt, chicken, white beans, romano cheese

Taken from www.epicurious.com/recipes/food/views/beans-and-greens-soup-374351 (may not work)