SUSIE'S WHITE BEAN & ESCAROLE SOUP

My grandma once said, "The bank is keeping some of my money in escarole."  How hilarious is that??  I can't help but smile as I'm making this soup because that's all I can think of!  

4 slices of bacon, chopped into small pieces
1 yellow onion, chopped
4-5 boneless, skinless chicken thighs, chopped (or cheat like I do and use the meat from one rotisserie
                   chicken -- and, dare I say it...save the carcass to make bone broth!)
3 carrots, peeled and chopped or sliced into rounds
2 cartons organic chicken stock (or use homemade!)
1 large can diced tomatoes
2 bunches escarole, cleaned and chopped
 3 Tablespoons red wine vinegar
1 tsp cayenne
salt and pepper & red pepper flakes to taste
1 lemon, the zest and the juice
2 cans cannellini beans, unrinsed
1 Tablespoon tomato paste
1/4 cup freshly grated Parmesan

IF YOU ARE USING BONELESS SKINLESS CHICKEN THIGHS:
Chop and render the bacon in a large pot or Dutch oven.  Remove with a slotted spoon and set aside.  Cook the onion in the bacon fat.  Add the chopped chicken pieces and brown on all sides.  Add the bacon back into the pot.  Add the chopped/sliced carrots and escarole, the chicken stock and the tomatoes.  Rinse the tomato can with about a 1/2 can of water and pour that into the pot also.  Add all of the other ingredients and bring to a boil, then lower heat and let simmer for at least 20 minutes or as long as you like.  The longer the better!

IF YOU ARE USING A ROTISSERIE CHICKEN:
Chop and render the bacon in a large pot or Dutch oven.  Add onion and cook it in the bacon fat.  Add the chopped/sliced carrots and escarole, the chicken stock and the tomatoes.  Rinse the tomato can with about a 1/2 can of water and pour that into the pot also.  Add all of the other ingredients (including the chopped rotisserie chicken pieces) and bring to a boil, then lower heat and let simmer for at least 20 minutes or as long as you like.  The longer the better!