Tuscan Cannellini and Escarole Soup

1		head escarole (1 1/4 to 1 1/2 pounds), washed and torn or cut into bite size pieces (about 11 cups)
2 Tbs		olive oil
5		garlic cloves, finely chopped
1/2 tsp		dried oregano
1/4 tsp		dried red pepper flakes
3 16 oz. cans		chicken broth
2		cans (19 oz.) white beans such as cannellini or Great Northern, rinsed and drained
		Salt to taste
		Black pepper to taste
1/2 cup		freshly grated Parmesan cheese, preferably Parmigiano Reggiano

1	Blanch the escarole in a large pot of lightly salted boiling water until tender, about 5 minutes. Drain into a colander.
2	Meanwhile, heat the oil in a large saucepan or soup pot. Add the garlic, oregano, and red pepper flakes and cook over medium heat, stirring, until fragrant, about 1 minute.
3	Add the broth, beans, and escarole. Bring to a boil, reduce the heat to medium, and simmer uncovered until the broth is slightly reduced and the flavors are blended.
4	Ladle into shallow bowls and pass the Parmesan cheese at the table.

Servings: 4