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White Bean and Escarole Soup With Chicken Sausage
- 1/2 pound fully cooked chicken sausages, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 6 cups low-sodium chicken broth
- 1 15.5-ounce can cannellini beans, rinsed and slightly mashed
- 1 small head escarole, torn
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