You Will Need:
1 oz Boar’s Head Pancetta Bacon, chopped, or other brands
1 medium onion(s), chopped
3 clove(s) garlic clove(s), minced (medium)
4 Cup(s) reduced-sodium chicken broth, or vegetable broth
14 oz plum tomatoes, canned Italian plum tomatoes
5 Cup(s) escarole, 1 bunch, chopped
1 1/2 Tbsp fresh oregano, or 1 1/2 teaspoons dried, 1/2 teaspoon freshly ground pepper
30 oz canned cannellini beans, (white kidney) rinsed and drained
4 oz Italian bread, cut into 8 slices
1/3 Cup(s) shredded Parmesan cheese
Spray a nonstick Dutch oven with nonstick spray and set over medium heat.
Add the pancetta and cook until browned, 2–3 minutes; transfer to a plate.
Add the onion and garlic to the same Dutch oven.
Cook, stirring frequently, until golden, 7–10 minutes.
Add the broth, tomatoes, escarole, oregano, and pepper; bring to a boil, stirring occasionally.
Reduce the heat and simmer, covered, until the escarole is softened, about 5 minutes.
Stir in the beans and cook until the soup is hot, 2–3 minutes.
Preheat the broiler.
Transfer the soup to a large ovenproof casserole dish.
Arrange the bread slices on top of the soup; sprinkle with the cheese.
Broil until the cheese and bread are lightly browned, 1–2 minutes.
Sprinkle with the pancetta just before serving.
To save even more time, use a 10-ounce package of frozen chopped spinach, thawed and squeezed dry, in place of the fresh escarole, and broil the soup right in the Dutch oven. Just remember to cover flammable handles with heavy-duty foil to prevent them from scorching.