Escarole Soup with Caesar Croutons

Name: Escarole Soup with Caesar Croutons
Ingredients: 1/2 loaf white Pullman or brioche bread; 1/3 cup EVOO; 4 anchovies or 2 teaspoons anchovy paste; 1 tablespoon Worcestershire sauce; 2 cloves garlic, finely chopped; Juice of 1/2 lemon; 1 cup shredded pecorino cheese; Cracked black pepper; 2 tablespoons EVOO; 2 to 3 cloves garlic, finely chopped; 1 medium onion, chopped; Salt and freshly ground pepper; 2 heads escarole, coarsely chopped; A little freshly grated nutmeg; 6 cups chicken stock; One 28-ounce can cannellini beans; Zest of 1 lemon