1. Sauté garlic in olive oil.2. Add broth and bring to a boil.3. Add ditalini pasta, canned chickpeas, and red pepper flakes. Bring to a boil.4. Add escarole and simmer.
Store leftover soup in a sealed container in the fridge, where it will keep for about 3 days. The pasta will continue to suck up water as it sits, so add more liquid when reheating if needed!