Escarole and beans is delicious by itself as a soup, but toss it on macaroni and you've got yourself a meal! Make sure you have fresh Italian bread for dunking!
In a large saucepan, bring chicken broth and escarole to a boil and simmer for about 45 minutes to an hour.
Brown the garlic in the oil, add beans (with the liquid) and heat thoroughly.
Combine with escarole and let simmer for 10 to 20 minutes, stirring carefully with a wooden spoon.
Serve with grated cheese and hot Italian bread. Add black pepper or red pepper flakes if desired.