In a large pot, heat the oil over medium-high.
Add the garlic, crushed red pepper and oregano. Bloom for 45 seconds.
Add the broth and bring to a boil.
Add the parmesan rind, escarole and beans. Simmer for 15 minutes.
Season with salt and pepper.
Remove rind before serving.
Serve soup with freshly grated parmesan and a good spritz of lemon!
