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
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