escarole e fagiole is one of my faves as well, and is incredibly easy to make if you go with canned beans and chicken or veggie broth. just brown a load of chopped garlic in a good amount of evoo, add chopped escarole and quickly wilt, then add broth and beans. simmer for just a few minutes, ladel into serving bowls and top with lots of shaved locatelli or grana padano.
another green that i really enjoy in soups is kale, especially in a ham and potato soup.
beet greens or swiss chard can be substitued for any other green, for a change of pace.
often, many of these greens need nothing else but to be wilted in some evoo that has been flavored by an aromatic like garlic or shallots.
recently, my son mixed his ranch dressed chopped romain into hot buttered pasta, and topped it with parm. it was really pretty good.
A true lover of nature does not despair now that his mistress has turned a colder cheek.