Escarole and Bean Soup with Toasted Garlic Bread

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.

Add 2 cloves of minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant.

Pour in the vegetable broth and bring to a simmer. Add the drained and rinsed cannellini beans. Season with salt and pepper to taste.

Add the chopped escarole to the pot. Stir to combine and cook until the escarole is tender, about 5-7 minutes.

While the soup is simmering, prepare the garlic bread. Preheat oven to 375°F (190°C).

Slice the crusty bread and place on a baking sheet. Mix the remaining 1 clove of minced garlic with 2 tablespoons of olive oil. Brush the garlic oil mixture over the bread slices.

Bake the garlic bread in the preheated oven for 5-7 minutes, or until golden brown and toasted.

Serve the escarole and bean soup hot, garnished with fresh parsley. Serve with toasted garlic bread for dipping.