This is one of our favorite soups and it is so easy to make.
Mince 4-6 cloves of garlic, chop 1 medium onion, and cut 1/4 lb. of pancetta into small pieces.
Saute garlic and pancetta in 2 Tbsp. olive oil for 1-2 minutes.
Add onion and saute for 3 more minutes.
Chop 1 head of escarole into small pieces and saute until wilted.
Add 2 cans of cannelinni beans and 1 quart of chicken stock and about 1/8 tsp. of nutmeg and simmer for 15 minutes.
Serve with grated reggiano parmegiana cheese and crusty bread.