Run fresh escarole under cold water and scrub thoroughly as it tends to carry a bit more soil and debris than other lettuces. Dry out on a towel while preparing the remaining ingredients. Chop escarole and set aside.

In a dutch oven pot over medium heat, melt down butter and add fresh garlic and cut pepperoni pieces, stirring often to avoid over-browning.

Add drained white beans and stir together to coat well. Add both boxes of chicken stock and Parmesan Cheese rind. Bring to a boil.

Lower heat to a simmer and add in chopped escarole. Cover partially with a lid and let cook down for another 30-40 minutes.

Add pasta, salt, and pepper to soup pot and stir every few minutes. After the first 2-3 minutes, turn the flame off to avoid overcooking the pasta. Once pasta is "al dente," fish out garlic cloves and top with a spoonful of Grated Romano Cheese.