1. Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.
2. Add escarole and cook, covered, 10 minutes, stirring occasionally.
3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
Note: Nutritional analysis is per serving.