Escarole and Bean Soup

3 tablespoons olive oil
4 cloves of chopped garlic
1 head escarole, washed and coarsly chopped
2 cans low sodium chicken broth (use more or less depending on how "soupy" you like)
1 (15 ounce) can cannellini beans
toasted Italian bread, slices
red pepper flakes
parmesan cheese, grated

Heat oil in large Dutch oven.
Add garlic and saute til golden.
Add washed escarole and cover.
Stir occassionally until escarole wilts about 10 minutes.
Add chicken broth and beans.
Stir and heat through.
Place toasted Italian bread in soup bowls--Ladle soup over bread.
Sprinkle with red pepper flakes and cheese as desired.