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Ingredients

• 1/4 cup  extra-virgin olive oil
• 1 medium  onion (6 ounces), diced
• 2 ounces  very thinly sliced pancetta, diced (about 1/2 cup)
• 1 tablespoon  minced garlic
• 1 medium to large  head escarole (about 14 ounces), trimmed of outer leaves, 2 inches of root end cut off, leaves sliced across into 3/4-inch wide strips (to yield about 9 to 10 cups), thoroughly washed
• 1 teaspoon  coarse salt
•   Freshly ground black pepper
• 2 cups  low-salt chicken stock (canned is fine, but don't use low-fat varieties, which I find have an off flavor)
• 1 cup  cooked cannellini, navy beans, or other white beans (I use canned--Goya brand--drained)
• 1 tablespoon  fresh lemon juice
• 1/4 cup  grated
• 2 cups  Rustic Croutons (see below)

Description

This Is My Variation On A Classic Italian Soup That Traditionally Has More Escarole And Beans Than Broth. Escarole Is One Of The Easiest Greens To Prepare Since You Don't Need To Stem It; Just Slice The Whole Head Across Into Ribbons Before Washing.

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