Step 1

Add olive oil to a large pot over medium heat.

Step 2

Once hot, add onions, garlic and red pepper flakes and sauté for about 5 minutes until onions are softened and garlic fragrant.

Step 3

Add the prepared escarole and half the broth to the pot. Cover and cook until the escarole is completely wilted, about 10 minutes.

Step 4

Remove the cover, add the remaining broth and cannellini beans. Stir to combine and cook uncovered for 10 more minutes.

Step 5

Season to taste with salt and pepper. Serve warm with crusty bread, extra red pepper flakes and/or fresh parmesan cheese or nutritional yeast.