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Curly Endive and Bean Soup

3 tb Olive oil
6 lg Garlic cloves, chopped
2/3 c Diced ham (about 3 ounces)
2 lg Heads curly endive, cut into bite-size pieces
6 c Canned low-salt chicken broth
1 cn (15 to 16 oz) Great Northern beans, drained


Heat oil in heavy large Dutch oven over medium heat. Add garlic; saute until just tender, about 3 minutes. Add ham and stir for 1 minute. Add endive, broth and beans. Simmer until endive wilts and is tender but still bright green; about 10 minutes. Season with salt and pepper.




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