Cannellini and Escarole Soup with Garlic Oil

Ingredient:

• 4 thick slices of bacon, cut crosswise into 1/2-inch strips
• 1 small head of escarole, coarsely chopped
• 4 garlic cloves—1 minced, 3 crushed
• 1/4 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• Three 15-ounce cans cannellini beans, drained and rinsed
• 2 cups chicken stock or canned low-sodium broth
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly grated Parmesan cheese