1/4 cup extra-virgin olive oil
1 medium onion (6 oz.), diced
2 oz. very thinly sliced pancetta, diced (about 1/2 cup)
1 Tbs. minced garlic
1 medium to large head escarole (about 14 oz.), 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 tsp. 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 cannedGoya branddrained)
1 Tbs. fresh lemon juice
1/4 cup grated parmigiano reggiano
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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