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Heat the oil in a soup pot. Add the onion and saute over medium heat until translucent. Add the garlic and continue to saute, stirring frequently, until both are golden.
Add the broth and beans, turn up the heat, and bring to a rapid simmer. Stir in the escarole and half of the parsley, lower the heat, cover, and simmer gently for 8 to 10 minutes, until escarole is tender.
Stir in additional water as needed. The soup should be dense, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper and serve.
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