White Bean and Escarole Soup

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1/4 cup olive oil, divided

1 onion, chopped

1 celery stalk, chopped

1 carrot, peeled and chopped

2 garlic cloves, smashed and peeled

1 1/2 teaspoons kosher salt

1/2 teaspoon red pepper flakes, optional

2 1/2 cups cooked cannellini beans, with a little of the liquid

4 cups chicken broth

1 head escarole or 5 cups baby spinach, chopped

Fennel pollen, optional garnish

Freshly grated Parmigiano-Reggiano cheese, optional garnish