Tuscan Cannellini and Escarole Soup

Ingredients

• 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