How to Make It
Heat oil in a Dutch oven over medium. Add pancetta and garlic; cook, stirring often, until pancetta is crisp and garlic is aromatic, about 5 minutes. Add black pepper, red pepper, and escarole; cook, stirring often, until escarole begins to wilt, about 5 minutes. Add green beans, cannellini beans, stock, and basil; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 1 hour. Stir in vinegar and Parmesan cheese.