Escarole and Cannellini Bean Stew Recipe – Sunset Magazine

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