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Ingredients

• 1 lb. dried cannellini beans or Great Northern beans
• 2 cups chicken or vegetable broth
• 1/2 cup olive oil, plus more for serving
• 2 yellow onions, quartered
• 2 carrots, cut into 2-inch pieces
• 8 garlic cloves, 4 left whole, 4 minced
• 2 fresh sage sprigs
• 1/2 tsp. red pepper flakes
• 2 oz. pancetta or unsmoked bacon, chopped (optional)
• 2 heads escarole, about 2 lb. total, cut crosswise into strips 2 inches wide
• 1 can (14 1/2 oz.) diced plum tomatoes, preferably San Marzano, drained
• 1 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• Juice of 1 lemon

Description

You Can Serve This Traditional Italian Combination Of Mellow White Beans And Earthy Dark Greens In A Variety Of Ways: As A Salad To Start A Meal, As A Side Dish Or Base For Roasted Or Grilled Meats Or Poultry, Or As A Sauce For Bite-size Al Dente Pasta. F

Williams-Sonoma