Tuscan Bean Soup With Bitter Greens

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1 1/2 cups dry great northern beans

7 cups cold water, divided

1 can (14 1/2 ounces) diced tomatoes with roasted garlic

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1 large onion, chopped

4 carrots, chopped

1 tablespoon chopped dried rosemary

1/2 pound escarole, coarsely chopped

1/2 teaspoon salt

1/2 cup grated Romano cheese

1/2 cup extra virgin olive oil

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