Escarole and Cannellini Bean Stew

Ingredients

• About 2 tbsp. extra-virgin olive oil
• 3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)
• 2 tablespoons minced garlic
• 1/2 teaspoon red chile flakes
• 4 canned peeled tomatoes, quartered
• 3 cups reduced-sodium chicken broth
• 2 cans (14.5 oz. each) cannellini beans, drained and rinsed
• 1/2 teaspoon freshly ground black pepper
• 3 qts. roughly chopped escarole (about 2 heads)
• Salt
• Freshly grated parmesan cheese

Preparation

1. 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. 2. Add escarole and cook, covered, 10 minutes, stirring occasionally.
3. 3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
4. Note: Nutritional analysis is per serving.