Step 1

In a large heavy pot saute the pancetta in olive oil over medium-low heat until most of the fat renders (about 10-12 minutes). Next, add in the celery and onion and continue to cook for about 7 more minutes or until the veggies are softened.

Step 2

Add in the potatoes and cook for 5 minutes, stirring frequently to coat with the oil.

Step 3

Add in the garlic and cook for 2 minutes more, then add the chicken stock, Parmigiano rind, and beans. Bring to a boil then lower to a simmer.

Step 4

Let the soup simmer for around 15-20 minutes or until the potatoes and beans are tender. Using a wooden spoon, mash some of the beans and potatoes against the side of the pot to help thicken the soup.

Step 5

Next, add the escarole and cook until tender. Once tender (about 5 minutes) season with salt and pepper to taste. If the soup is too thick, add more chicken stock or water to thin to desired consistency.

Step 6

Remove the cheese rind and serve in bowls with a drizzle of extra virgin olive oil and grated Parmigiano. Make sure to serve with plenty of crusty Italian bread as well. Enjoy!