1 gal. water
2 to 3 lg. heads endive or escarole
1 to 2 c. carrots, diced
1 to 2 c. celery, diced
1 onion, diced
1 1/2 lb. Kolbassi (1 ring), cut into bite-size pieces
Ham, cut into bite-size pieces
Chicken bouillon to taste
Salt, black pepper, red pepper flakes to taste
1 can or equivalent amt. cooked Northern beans
Parmesan cheese, grated

Wash endive (escarole) thoroughly. Fill large soup pot with water and bring to a boil. Chop endive (escarole) into bite-sized pieces and add to boiling water. Add carrots, celery and onion and cook 15 minutes more. Add ham and Kolbassi, cooking until vegetables are completely cooked (soup may be simmered for up to 2 hours to allow flavors to blend). Add seasonings and bouillon to taste and cooked beans. When serving, garnish with grated Parmesan cheese. Soup has better flavor if made day before being served.