White Bean and Escarole Soup
Serves 8.

1 pound navy beans
12 cups Homemade Beef Stock
1 large onion, minced
3 cloves garlic, minced
2 bay leaves
1/4 pound pancetta (Italian raw bacon), cut into 1/4-inch cubes
1 large head of large escarole
Freshly ground black pepper

Soak beans overnight, or boil for 3 minutes and then soak for 1 hour. Drain beans, discarding the soaking liquid. Simmer beans in stock with onion, garlic, and bay leaves until beans are tender, about 1 hour. Blanch pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking.

Wash escarole, and pat dry. Roughly chop escarole; set aside.

When beans are thoroughly cooked, add chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper.