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Ingredients: 1 Pound(s) Navy beans 12 Cup(s) Beef stock 1 large Onion, minced 3 Cloves Garlic, minced 2 Bay leaves 1/4 Pound(s) Pancetta (Italian raw bacon) 1 large Head Escarole Directions: Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain the beans, discarding the soaking liquid. Simmer the beans in the stock with the onion, garlic, and bay leaves until the beans are tender (about 1 hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking. Wash the escarole and pat dry. Roughly chop the escarole, set aside. When beans are thoroughly cooked, add the chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper. Serves 8.
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