White Bean Soup with Meatballs
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.
Mar 31, 2020
This soup is very easy to make and absolutely delicious. I love all the distinct textures and flavors. The cannellini beans make the soup very creamy. I bought ready-made bite-size frozen meatballs at the grocery store. The beauty of this is you can keep them frozen until you're ready to make the soup. The first time I made this I used regular sized meatballs and I think they were too big. I also used spinach rather than escarole. I served this to company with a hot, crunchy-crusted French bread, and butter. It is so filling that you don't need anything else. This is now my go-to soup for lunch company.
Oct 23, 2018
DELICIOUS!! FULL OF FLAVOR AND SO EASY TO MAKE :) TASTES EXTRA GOOD ON SECOND AND THIRD DAY.