Rinse the farrow in a sieve, then soak in lots of water to cover overnight. Discard any bits that float to the surface—these are hulls, and not pleasant to eat. (Another option: Put farrow in a pot, cover with water and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and set aside 1 hour.) Drain well.

Purée 1 can of beans with its liquid in a food processor or blender. Drain the other can of beans and rinse well. Set both aside.

Heat the olive oil in a large, heavy stock pot on medium heat. Add pancetta or buffalo bacon and sauté 2-3 minutes. Add onion and sauté 4 minutes. Add garlic, carrot, celery and herbs; sauté 8 minutes or until vegetables begin to soften.

Stir in farrow, undrained tomatoes, nutmeg, bean purée and whole beans, parmesan rind, and broth. Bring to a boil, reduce the heat and simmer 15 minutes. Stir occasionally.

Add escarole, salt and pepper. Continue cooking an additional 15 minutes. Test farrow for doneness—it should be softened but still have some texture. Remove herb stems before serving.