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 and crushed red pepper flakes to the pot and cook for 1 minute.
3 Cloves Garlic, minced, Pinch Crushed Red Pepper Flakes
Add vegetable stock and stir.
4 Cups Low-Sodium Vegetable Stock
Add drained and rinsed white beans. Bring soup to a boil, reduce heat to simmer and simmer for about 20 minutes or until the all the vegetables are soft.
2 15oz 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 SO much, but it will cook down.
1 Pound Escarole, thoroughly washed and roughly chopped
Simmer for 5-7 minutes 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 Pepper to Taste