Minestra di Scarola e Fagioli

Thoroughly wash the escarole, trim any tough outer leaves, and chop it into bite-sized pieces.

In a large, heavy-bottomed pot or Dutch oven, cook the diced pancetta over medium heat until crispy and its fat has rendered. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the extra-virgin olive oil to the pot with the rendered pancetta fat. Add the finely sliced garlic and red pepper flakes, and sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.