Heat olive oil in a dutch oven over a medium heat. Add in garlic and red pepper flakes and saut until fragrant.
Toss in escarole along with 1/2 cup of broth, 1/2 tsp. dried oregano, salt and pepper. Pop on a lid and simmer for 5 minutes.
Remove the lid, pour in the beans (along with the liquid) and the rest of the chicken broth. Simmer for 10 more minutes or until everything is heated through and the flavors had a moment to marry. Taste and adjust your seasonings.
Spoon into your favorite bowl and top with fresh grated parmesan cheese.