Escarole And Cannellini Bean Stew

By Sunset
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About 2 tbsp. extra-virgin olive oil

3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)

2 tablespoons minced garlic

1/2 teaspoon red chile flakes

4 canned peeled tomatoes, quartered

3 cups reduced-sodium chicken broth

2 cans (14.5 oz. each) cannellini beans, drained and rinsed

1/2 teaspoon freshly ground black pepper

3 qts. roughly chopped escarole (about 2 heads)


Freshly grated parmesan cheese

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