1)Cleanse vegetables, chopped the escarole and chop the celery, onion and carrot.
2) Do lightly brown the mince in a large saucepan with the oil, add the escarole and leave it to flavor for a few minutes, then add the beans well drained from their vegetable water and the boiling broth.
3)Bring everything back to the boil and continue cooking for 30 minutes over low heat.
4) Chop in the mixer lard, rosemary needles and peeled garlic, deprived of the bud and squeezed with the appropriate tool. Cut the bread sliced, toast them under the oven grill and spread with the lard pesto.
4) When the soup is cooked regulated salt, pepper and, with the immersion mixer, blend it for a moment to make it a little more creamy. Arrange 1-2 slices of bread on each plate, distribute yourselves the soup and serve it with other slices of bread and a small bowl of pesto.