White Bean And Escarole Soup With Spicy Polenta

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
194
FAT
25%
CHOL
0%
SOD
10%

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Ingredients for 6 servings

1 cup dried cannellini (white kidney beans)

12 cups water (or more), divided

1/2 cup 1/4-inch dice prosciutto (about 3 ounces)

1 head of garlic, cut crosswise in half

1/2 teaspoon fennel seeds, divided

1/8 teaspoon dried crushed red pepper

3 tablespoons plus 1/2 cup extra-virgin olive oil

1 cup polenta or yellow cornmeal

8 cups coarsely chopped lightly packed escarole leaves (from 1 large head)

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