Soak the escarole in water. Rinse and repeat. Make sure you clean it well, Escarole has a lot of sand typically so you want to do this several times.
Once Clean - roughly chope the escarole. Saute in a pot with garlic and olive oil so the flavors combine.
Cover the escerole with water and let it simmer. While the pot is simmering, clice the pepperoni. You can buy a bag of sliced but it may be two thin so I would still use a stick. My mother cuts the pieces in half.
Add the chicken stock, beans and pepperoni to the pot and boil, then simmer for at least 30 minutes. Salt and pepper to tast.
Serve in soup bowls. We add grated romano, red crushed pepper, and have think crusty bread for dunking in the broth.