In a large skillet bring the olive oil to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes. Next, add in the escarole, salt, and ground black pepper.
Sauté the escarole for 5 minutes, mixing occasionally.
Next, add in the cannellini beans with liquid and sauté for 5 minutes, mixing occasionally.
Finally, add in the vegetable broth, bring to a simmer and cook for 5 minutes, mixing occasionally, or until the escarole stems are tender.