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Ingredients
  • 5 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped
  • 3 cups low-salt chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (1-ounce) piece Parmesan (chunk)
  • Salt and freshly ground black pepper
  • Freshly grated parmigiano cheese for serving
  • Crusty bread for serving
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