In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes. After 2-3 minutes, add the garlic. Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally. Remove the rosemary and sage.
Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil. This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim. Reduce heat to a simmer and allow to cook for approximately 20 minutes. Skim again if need be.
With a large slotted spoon remove the pancetta, onions, garlic and ¾ of the beans, reserving in a bowl or tray. Pull out the pancetta and set aside. Remove some of the larger pieces of onions and discard. Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper. Puree. Add pureed bean mixture back to the pot and stir to combine. Continue to simmer.
Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup. Add chopped escarole and allow to cook for an additional 5-10 minutes or until wilted.
Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/03/03/white-bean-and-escarole-soup/