Instructions: Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain the beans, discarding the soaking liquid.

Simmer the beans in the stock with the onion, garlic, and bay leaves until the beans are tender (about 1 hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking.

Wash the escarole and pat dry. Roughly chop the escarole; set aside. When beans are thoroughly cooked, add the chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper.

Serves 8.

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