In a large dutch oven or pot, heat olive oil over medium heat. Add onion, carrot and celery. Cook stirring occasionally until the onions are translucent. About 5-7 minutes.
2 tablespoon Olive Oil, 1 Medium Yellow Onion, small dice, 2 Ribs Celery, small dice, 2 Medium Carrots, peeled and small dice
Add garlic, crushed red pepper flakes and some black pepper to the pot and cook for 1 minute.
3 Large Cloves of Garlic, minced, ¼ teaspoon Crushed Red Pepper Flakes
Add vegetable stock and drained and rinsed white beans and stir. Bring soup to a boil, then reduce heat to low and simmer for 15-20 minutes or until the all the vegetables are soft.
4 Cups Low-Sodium Vegetable Stock, 2 15 oz Cans White Beans, drained and rinsed
Add escarole to the pot a couple handfuls at a time, stirring to push the greens down. It will look like a lot, but it will wilt a lot.
8 Ounces Escarole, thoroughly washed and roughly chopped
Simmer for 3-5 minutes more, or until the escarole has wilted and cooked through.
Taste for seasoning and add salt and pepper if necessary. Serve with a drizzle of olive oil and a big hunk of crusty bread.
Salt and Black Pepper to Taste