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1 medium onion, chopped
garlic powder
1 Tbsp. salad oil
3 (19 oz.) cans white kidney
beans (cannellini)
2 celery stalks, thinly sliced
1 chicken-flavor bouillon
2 carrots, coarsely shredded
1/4 tsp. rosemary, crushed
1/4 tsp. pepper
1 lb. fully cooked smoked ham
1/2 bunch escarole

In 3-quart casserole, cook onion, garlic and oil,
covered, on High 5 minutes; stir once. Drain 2 cans of beans.
Add to casserole with remaining can of beans with its liquid,
celery, carrots, bouillon, rosemary, pepper and 1/4 cup water.
Cook, covered, on High 12 to 15 minutes until hot; stir once.
Cut ham into 3/4-inch cubes; tear escarole into bite- 
sized pieces to measure about 3 cups. Add ham and escarole to
bean mixture; cook, covered, on High 2 or 3 minutes, until
escarole wilts. Makes 6 main-dish servings; about 460 degrees cal-
ories per serving.

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