Escarole And White Bean Soup

By Sunset
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8 ounces escarole

1 tablespoon olive oil

1 onion (8 oz.), peeled and chopped

2 cloves garlic, peeled and minced

1/3 cup chopped prosciutto or Westphalian ham (1 oz.)

5 cups fat-skimmed chicken broth

1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained

Salt and pepper

Grated parmesan cheese

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