Minestrone Soup

courtesy of Rachel Ray

ingredients
4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 Tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coursely chopped (2 medium bunces or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Course salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread for mopping

preparation
In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer. Add the greens and wilt them down to fit them all in a pot. Add beans, broth, nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread and good red wine.