White Bean Soup with Meatballs
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
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1 cup: 301 calories, 15g fat (6g saturated fat), 27mg cholesterol, 1050mg sodium, 26g carbohydrate (3g sugars, 8g fiber), 19g protein.
Originally published as Escarole and Bean Soup with Meatballs in Simple & Delicious April/May 2017
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