In a large Dutch oven or stock pot, add diced onion and celery with 1 tablespoon of olive oil and sauté until they begin to soften.
1 large onion, 2 stalk celery, olive oil
Add all the remaining ingredients into the pot EXCEPT the potatoes, beans and escarole.
3 carrot, 2 box vegetable broth, 1 tspn garlic powder, 1 tbsp fresh parsley, 2 tsp salt, 3 tsp black pepper, 1 tspn dried minced onion flakes
Bring ingredients to a boil, then lower the heat to medium-low and cook for 10 minutes.
Add the cubed potatoes and beans. Cook for 15 minutes.
2 cans cannellini beans, 4 cups potatoes
Add the escarole and cook until the potatoes are fork tender, approx. 10-15 minutes more (this is all largely dependent upon the size of the potato cubes).
1 head escarole
The soup is done when the potatoes are tender. Serve with shredded parmesan cheese and a slice of crusty bread.