1 teaspoon minced rosemary or thyme
2 tablespoons olive oil
4 cloves garlic, minced
Two 15 ounce cans cannellini beans, rinsed and drained
1/2 cup diced onion
1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
1/4 teaspoon red pepper flakes
2 ounces pancetta or prosciutto cut into 1/4-inch cubes
5 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
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1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
1 teaspoon kosher salt plus more