There is a chill in the air and cooler weather is definitely on the way. Therefore, this is a wonderful, hearty soup to try now. Although this is more like a stew, you can certainly add or subtract broth to your desired consistency. Serve with homemade crostini for a nice hearty lunch.

INGREDIENTS
2-3 Tbs. olive oil
2-3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 oz. pancetta, chopped (optional)
1 head escarole (approximately 1 lb.), washed & chopped into bite-sized pieces
2 14 oz. cans cannellini beans, drained & rinsed
3-4 cups chicken broth
kosher salt & freshly ground pepper to taste
freshly grated parmesan
slices of rustic bread, grilled or toasted

DIRECTIONS
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Next, add the garlic, red pepper flakes, pancetta (if using) and sauté them for a minute or two. Then, add the escarole and stir to coat with the oil.

Continue sautéing, stirring occasionally, until the escarole begins to wilt.
Then, stir in the beans, lower the heat, add the broth (more if you like a soupier consistency) and season with salt and pepper. Continue to simmer for 10-20 minutes.

TO SERVE
Divide equally among four soup bowls, drizzle a little extra virgin olive oil over each serving, garnish with the parmesan and serve with a slice of good crusty bread.

NOTES
Alternatively, try a hot, italian sausage link, removed from its casing, instead of the pancetta. Adding a parmesan rind to the broth is also a nice addition.