1 cup EVOO
6 garlic cloves, minced
1 med yellow onion diced finely
5 cans Cannolini Beans
2 Quarts fresh chicken stock
2 heads escarole cleaned and chopped
salt and pepper
one half loaf day old Italian crusty bread cut into large cubes    
1 tabelspoon red pepper flakes
2 cups red onion sliced
1 cup grated Pepato Cheese to Finish

In a large saucepan sauté garlic cloves, until slightly golden then add onion salt pepper and some red pepper flakes. When the onions have softened add the chicken stock, escarole and three cans of the beans. Blend of the remaining two cans into a smooth paste and a food processor and add that as well. Check for seasoning, bring to boil and simmer until the escarole is tender (about 20 minutes). Serve a wide bowl over the cubes of the Italian crusty bread slices of fresh red onion on top, red pepper flakes, grated Pepato cheese and finish with a little EVOO.