Minestra

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 coarsely chopped (2 medium bunches 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 Coarse salt and black pepper Shaved Parmigiano-Reggiano, for topping Warm, crusty bread, for mopping