sc, it's super easy.
just cut off the root end of a large head of escarole so the leaves all seperate easily, then wash well to remove any sand or dirt. i find that soaking the seperated leaves in a sink full of cold water works well for this. remove leaves from sink (you don't have to dry them since they're going into soup), and cut down the side of each stem to remove it. layer a few of the stemmed leaves on top of each other, and chop into small strips.
next, peel, seperate, and mince a half of a head of garlic. i like my garlic in bigger pieces, so i usually slice each clove lengthwise in halfs or thirds, but many people prefer it minced. also, i like to use the whole head, but some are put off by that much.
in a stock pot over medium heat, add 2 tbsps of evoo and a medium diced onion. when the edges of the onion just begin to brown, then add the garlic. cook for a minute until the garlic just begins to toast. be careful if it's minced, as it will burn more easily than if sliced.
add the chopped escarole and toss it with the onion, garlic, and oil to wilt, then add 4 cans of chicken stock, and 2 cans of rinsed cannelini beans. adjust the amount of liquid with some water if necessary.
bring to a boil, then simmer for about 10 minutes or so until you're ready to serve.
when you ladel the soup into bowls, shave a healthy amout of a good pecorino romano, locatelli, or grana padano cheese over each bowl, and hit it with a pinch of freshly chopped parsley. i like the cheese shaved rather than grated, but you could do either.
and that's it! zuppa di 'scarole e fagiole.
i'm gonna make this tonight so i'll try to post more accurate measurements, such as cups an ounces by the weekend.