Cut out the core of the escarole and separate the leaves. Wash leaves well and spin dry (repeat if necessary, to rid escarole of sand); tear or chop leaves into bite-sized pieces, discarding any tough/core ends and. Set aside.
Add oil to a large soup pot and heat over medium. Add the onion, season with salt and pepper; cook, stirring, for about 4 to 5 minutes or until onions are translucent. Stir in the escarole and one sprig of thyme; cook, stirring, until escarole has wilted down by at least half, about 3 minutes. Add the garlic and cook, stirring, for about 30 seconds or until garlic is fragrant.
Stir in the broth, beans and tomatoes. Bring to a boil over high, then reduce to a simmer and allow it to cook for about 30 minutes, partially covered with a lid.
Remove the thyme stem from the soup. Spoon the soup into individual serving bowls, drizzle each bowl with a teaspoon of olive oil, sprinkle on cheese and top with a sprig of thyme, for garnish. Add a few shakes of Tabasco, to taste.