Combine olive oil, garlic, onions, scallions, tomato paste, oregano, salt, bullion, ginger, cumin, black pepper, and white pepper in a large pot. Cook on medium high heat until onions are soft, stirring occasionally.
Add cannelloni beans, garbanzo beans, and cooking wine. Boil on high heat for five minutes.
Add escarole, tomato, water and parmesan cheese, lemon zest, lemon juice, and prepared meatballs. Stir and bring to a boil.
Reduce heat and cook on low for 2 or more hours. Season with additional salt and pepper if desired.