Chop the escarole and thoroughly wash of all sand and dirt. In a large soup pot, add escarole, chicken stock, chopped onion, minced garlic, salt, red pepper. Cover and slow-simmer for approximately 2-3 hours. The greens will cook down. Add the beans and simmer for another hour. Adjust the liquid, if necessary. Some prefer this ‘soupy’ and some prefer this with a little less liquid. The escarole should be cooked well.
Serve with a generous sprinkling of grated Pecorino Romano cheese. Spinach may also be substituted or incorporated along with the escarole.