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.
Add garlic and crushed red pepper flakes to the pot and cook for 1 minute.
Add vegetable stock and stir.
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.
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.
Simmer for 5-7 minutes or until the escarole has wilted and cooked through.
Serve with a drizzle of olive oil and a big hunk of crusty bread.