An entire head of curly-leaved escarole goes into this pot. The slightly bitter flavor of these winter-loving greens compliments creamy Italian beans. If you have a hard Parmesan rind left after the cheese has been grated away, don’t toss it out, throw it into the pot. It’s an old trick that add lots of deep flavor. Be sure to fish it out before serving though, or someone will receive a gooey surprise.
If you cook your own beans rather than using canned, save the cooking liquid and substitute some for the broth.
Freeze leftover soup in plastic containers for a quick dinner or lunchbox choice.
