Escarole And Bean Soup - cooking recipe

Ingredients

1 tablespoon olive oil
6 garlic cloves, minced
2 ounces pancetta, chopped
1 onion, chopped
2 bunches escarole, coarsely chopped
2 (14 ounce) cans cannellini beans, drained
2 quarts chicken broth
2 pinches nutmeg
salt
pepper

Preparation

Place chopped escarole in a clean sink filled with cold water. Swish it a little and the impurities will sink to the bottom of the sink.
Heat olive oil in a large pot.
Add garlic and pancetta and cook for about 3 minutes over medium-high heat.
Add onion and cook another 2 minutes.
Drain the escarole in a colander and add it to the pot.
Add remaining ingredients, using salt and pepper to taste. If you feel you need more liquid, add a can of broth or make a quick cup or two using chicken bouillon.
Continue to cook using medium heat for 15 to 20 minutes, until the greens are no longer bitter. It's OK to simmer longer, but it shouldn't be necessary.