White Beans With Escarole

Name: White Beans With Escarole
Ingredients: 1 tablespoon minced shallot; 2 teaspoons finely grated lemon zest; 1/4 cup fresh lemon juice; Pinch of sugar; Salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; Two 15-ounce cans cannellini beans, drained and rinsed; 1 tablespoon chopped flat-leaf parsley; 1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces; Two 1-inch-thick slices of peasant bread, torn into 1/2-inch pieces (2 cups), toasted; Two 1-pound heads of escarole, tough dark leaves discarded, inner leaves torn into bite-size pieces