1. Wash escarole and set in large pot. Soak in cold salt water for about 5-10 minutes. Remove escarole and dump water.
2. Return escarole to pot and fill with enough cold water to cover/float escarole. Move escarole around in water to loosen dirt and sand. Empty water again and repeat above procedure until escarole is completely clean and no sand is left at bottom of pot (about 3 repetitions).
3. Heat oil in medium saucepan over medium-low heat. Add garlic and cook for one minute, stirring often.
4. Add escarole and sautee just until leaves are wilted 5. about 3 to 4 minutes. Add broth, beans and salt. Simmer, covered, for about 10 minutes. Stir in cheese and ladle into bowls.
