Cut and chop the escarole, and thoroughly clean under cold water (there will be lots of dirt). Then set aside to dry.

Open and drain the cannellini beans, saving about 1/2 cup of liquid - this will thicken the soup later on.

Heat a pot over medium heat, drizzle with olive oil and add the sausage (removed from its casing). Cook until browned and then remove.

Add a little more EVOO and the sliced garlic and red pepper flakes. Cook over medium-low heat for about 3 minutes, or until fragrant and golden.

Add the chopped escarole and cook for 3-5 minutes until wilted and tender. Then add the beans and season with salt and pepper. Mixed until combined.

Pour in your stock, the half cup of the liquid the beans were in, and cubed parmigiana rinds (if using). Then partially cover, bring to a simmer, and cook for 10 minutes. Taste and adjust seasoning as needed

Serve with crusty bread, copious amounts of freshly grated parmigiana, and a drizzle of extra virgin olive oil!