Some people put carrots in their escarole soup. Some put celery. Some rice. They're probably all fine and good recipes. I wouldn't know, I've been trying to replicate Mom's for about 10 years and hers doesn't have any of that fancy stuff — doesn't need it.
Its main components are escarole, onion, garlic, chicken stock, and cannellini beans. That makes it a very easy soup to make. It's kind of the ideal soup because it's heartwarming but thin — so it works year-round. It will fill you up, but you don't feel heavy after eating it — just satisfied. The beans kind of leak out their starchiness, thickening it a little once the soup has had a chance to sit.
A tablespoon of red pepper flakes while it's cooking gives it a little edge, and sprinkle of Parmesan to finish once you've ladled it out is the perfect finish. It's almost always better the second day.
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