Please read entire recipe before beginning. Prepare your mise en place: Wash green onions, escarole, basil and parsley. Cut mushrooms into 3/4-inch pieces. Peel and mince garlic. Remove roots from green onions and finely chop. Separate endive leaves from stems, finely chop the stems, and cut the leaves into bite-size pieces. Pick and chop basil leaves. Pick and chop parsley leaves.
Place a saucepot over medium-high heat; add cooking oil. Add mushrooms in an even layer and cook without moving 2-3 minutes, or until the first side has browned.
Stir in the garlic and green onions, and cook 1-2 minutes more, or until the onion starts to become translucent. Stir in the endive stems, and cook while stirring 2-3 minutes more, or until stems start to become translucent as well. Season with 1/2 teaspoon PeachDish salt.
Add endive leaves, white beans, water, bouillon and ketchup to the pot. Bring to a simmer, then reduce heat to low, so that the soup is just barely bubbling. Continue to simmer 10-12 minutes. Taste and adjust seasoning as desired.
Divide the soup between 2 bowls and top with your desired amount of olive oil, chopped herbs, pepper flakes and Parmesan. Serve with crusty roll on the side, and to dip. Enjoy!