In a large pot, heat the olive oil over medium heat. Add the diced onion and saut? until translucent, about 5 minutes.

Add the minced garlic and saut? for an additional minute until fragrant.

Pour in the vegetable broth and bring to a simmer.

Add the cannellini beans, chopped escarole, dried thyme, salt, and black pepper. Stir to combine.

Simmer the soup for about 20 minutes, until the escarole is tender.

Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley, if desired.