Tear apart the head of escarole leaves and soak them for 10 minutes in cold water.

Rinse the leaves to remove any remaining grit and pat them dry.

Chop the escarole into bite-sized pieces.

Heat up 2 Tbsp. of olive oil in a soup pot over medium heat.

Sauté the chopped onions until they are soft.

Chop 3 garlic cloves and add to the onions. Sauté for 1 minute.

Add the chopped escarole and sauté for about 2 minutes or until it is wilted.

Add 1 Tbsp. of lemon juice to cut the bitterness of the escarole. White wine vinegar can be used as an alternative to lemon juice.

Add 4 cups of chicken stock to the pot.

Add the beans and pasta to the stock and mix.

Raise the heat and bring the broth to a boil.

Reduce the heat and let it simmer until the pasta and beans are tender (5-10 minutes), stirring occassionally.

Season with salt and pepper to taste.