White Bean Soup with Meatballs Recipe

White Bean Soup with Meatballs Recipe
White Bean Soup with Meatballs Recipe photo by Taste of Home
Publisher Photo

White Bean Soup with Meatballs Recipe

Be the first to add a review
Publisher Photo
It tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up—with an egg slicer! —Carole Lotito, Hillsdale, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/8 teaspoon coarsely ground pepper
  • 12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed
  • 1 cup julienned carrots
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
  • 8 cups coarsely chopped escarole (1 bunch) or fresh spinach
  • Thinly sliced fresh basil, optional

Directions

In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and pepper; cook and stir 1 minute.
Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole; return to a boil. Reduce heat; simmer, covered, until escarole has wilted, about 10 minutes. If desired, top servings with basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 6 servings.
Originally published as White Bean Soup with Meatballs in Simple & Delicious April/May 2017

Nutritional Facts

1 cup: 301 calories, 15g fat (6g saturated fat), 27mg cholesterol, 1050mg sodium, 26g carbohydrate (3g sugars, 8g fiber), 19g protein.

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/8 teaspoon coarsely ground pepper
  • 12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed
  • 1 cup julienned carrots
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
  • 8 cups coarsely chopped escarole (1 bunch) or fresh spinach
  • Thinly sliced fresh basil, optional
  1. In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and pepper; cook and stir 1 minute.
  2. Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole; return to a boil. Reduce heat; simmer, covered, until escarole has wilted, about 10 minutes. If desired, top servings with basil.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 6 servings.
Originally published as White Bean Soup with Meatballs in Simple & Delicious April/May 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhite Bean Soup with Meatballs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review