Escarole and Bean Soup

Directions

1. 1
   Heat the oil in a Dutch oven or large pot over medium heat.
2. 2
   Add the pancetta, onion and celery and cook for 5 minutes.
3. 3
   Add the garlic and escarole and cook until the escarole has wilted, about 1-2 minutes.
4. 4
   Add the stock and bay leaf and bring to a boil. Reduce the heat to medium low, add the beans, salt and pepper, and simmer for 5-10 minutes.
5. 5
   Remove from heat and remove the bay leaf. Stir in the lemon juice and adjust the seasoning as necessary.
6. 6
   Serve with a drizzle of olive oil and parmesan cheese, if desired, and enjoy!