Cut the stalks from the fennel bulb. Halve the bulb and remove the core. Cut each half into thin wedges. Slice the stalks into very thin rounds. Transfer to a bowl with 6-7 pinches of the fennel fronds.

Heat 1 tablespoon oil in a large pot over medium heat Add the fennel wedges and cook for 5-7 minutes without turning or until the fennel turns deep golden brown. Flip and cook an additional 3-4 minutes. Season with salt and pepper.

Add the beans to the pot and add 6 cups of water. Season liberally with salt and pepper. Add crushed red pepper here, if you like. Bring to a boil and then reduce heat and simmer for 30 minutes.

Add the escarole to the soup and simmer for an additional 10 minutes.

In a bowl, whisk together tahini and juice from 1 lemon. Set aside.

To the bowl of sliced fennel stalks, add juice and zest from the remaining lemon. Add 1 tablespoon extra virgin olive oil and toss to combine. Season with salt and pepper.

Remove the soup from the heat and let stand 5 minutes. Stir in the lemon tahini mixture. Taste and season with salt and pepper.

Ladle the soup into bowls and pile the fennel stalk garnish on top of each bowl. Enjoy!