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Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, sliced
  • 2 carrots, chopped
  • 1 red onion, chopped
  • 2 teaspoons chopped fresh rosemary
  • 1 head escarole, roughly chopped (about 12 cups)
  • 1 15-ounce can cannellini beans (do not drain)
  • 4 cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper
  • 12 beef meatballs
  • Grated parmesan cheese, for topping
Steps
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