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Add the olive oil, onions, and garlic to a pot and put the heat to low to allow the garlic and onion to slowly infuse the oil until the garlic begins to turn light golden.
Add the broth, water, pepper, and beans and bring this to a boil. Cover the pot, lower the heat to a simmer for 10 minutes.
Add the escarole, fold into the soup, put the lid on and simmer for 5 minutes.
Remove the soup from the heat, then stir in the Romano cheese.