Heat 1 tablespoon of oil in a soup pot over medium heat,
add onion, carrot, and celery, and cook until softened, 6 to 8
minutes, stirring often.
Add garlic and cook a further minute. Stir in remaining olive
oil, add escarole, and cook, stirring often, until leaves begin to
wilt, about 4 minutes.
Add broth, bay leaf, and turkey wing, increase heat to high
and bring to a boil. Reduce heat to medium-low and cook at a
simmer, stirring occasionally, until escarole is tender, about 20
Stir in beans and continue cooking for 8 minutes. Season
with salt and pepper and remove from heat. Using a potato
masher, break down some of the beans to thicken the soup.
Stir well and serve immediately with the turkey wing on the