In a large stockpot over medium heat, add 1/4 cup olive oil; when hot (but NOT smoking) add 1 large sliced onion, 8 cloves chopped garlic & saute until soft and not quite golden. Add 3 cups chopped tomatoes w/juice and 1 cup water. (If you aren't using fresh tomatoes, use canned Italian tomatoes, broken up.) Season with salt & pepper and a pinch of red pepper flakes. Cover and simmer 20 minutes.
Rinse well: 1 large or 2 small bunches of escarole - slice stems in 1" pcs. & add to the simmering tomatoes- cover and cook 25-30 minutes on a low simmer. Meanwhile, chop the leafy parts of the escarole in 2" strips ... you should have approx. 8-12 cups of leafy greens. It shrinks wayyyyyy down as it cooks. Add the greens to the pot, cover and simmer for another 20-30 minutes or so (until tender as desired) - uncover pot & stir occasionally during cooking time. Taste and add more salt & pepper, if needed.
Add 2-3 cans of drained and rinsed cannelini beans to swiss chard in pot (OR prepare 2 cups dried cannelini beans beforehand & use them instead of canned ones.) - simmer another 15 minutes until beans are heated thoroughly. At this point - you can add some cooked, drained pasta (ditalini is good), if desired.
Serve in a bowl drizzled with olive oil and grated parmesan cheese.
Halfway thru the recipe, it states to process the escarole - but it's an error - you chop of the CHARD. (Sorry!) I've been cooking with too much escarole and chard these days! I suppose you can use either though- they aren't TOO different from one another.
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