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In a 4 or 5 qt pot or Dutch oven, heat the olive oil over medium-high heat for 1-2 minutes.
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Add the carrot and onion, and stir, cooking for 2-3 minutes.
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Add the chorizo, and brown, stirring occasionally, for 5-7 minutes.
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Add the chicken broth, water, escarole, and beans, and stir to combine. Bring to a boil, then reduce to a simmer, stirring occasionally, for about 20-30 minutes.
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Season with salt and pepper to taste. Serve with crusty bread.