Escarole and Cannellini Soup

This is a great, simple and tasty soup with only a very few ingredients. Start by sautéing:

3 tablespoons olive oil
2 cloves of garlic, minced
half an onion, chopped
a pinch of red pepper flakes

Add:

1 lb escarole, chopped

and stir until the escarole is wilted.  Add:

15 oz cooked cannellini beans
1 quart water or stock (I used chicken stock)

and simmer for 15-20 minutes. Salt to taste, if you're using water.

Serve with a good helping of grated parmesan or Romano cheese and a drizzle of olive oil.