Escarole and Cannellini Bean Stew

INGREDIENTS

About 2 tbsp. extra-virgin olive oil

3 oz

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

2 tbsp

minced garlic

1/2 tsp

red chile flakes

canned peeled tomatoes, quartered

3 cups

reduced-sodium chicken broth

2 cans

each) cannellini beans, drained and rinsed

1/2 tsp

freshly ground black pepper

3 qt

roughly chopped escarole (about 2 heads)

Salt

Freshly grated parmesan cheese