Use a large pot, coat with olive oil and lightly brown pork ribs. Add chopped onions; saute together. Add broth, tomato paste, and seasonings to taste; cook for one hour. Wash and cut escarole in large pieces; cook for 3 minutes in boiling water; drain but reserve liquid. Add escarole and beans to rib/broth mixture. If extra liquid is needed to maintain souplike consistency, add from reserved liquid; stir together; simmer for a few minutes to allow flavors to mingle.

Serve with hot Italian Bread.