Taste of Home
White Bean Soup with Meatballs
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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2 teaspoons olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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1/8 teaspoon coarsely ground pepper
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12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed
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1 cup julienned carrots
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1 carton (32 ounces) reduced-sodium chicken broth
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1 can (15-1/2 ounces) cannellini beans, rinsed and drained
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8 cups coarsely chopped escarole (1 bunch) or fresh spinach
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Thinly sliced fresh basil, optional
Directions
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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.
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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.
Nutrition Facts
1 cup: 301 calories, 15g fat (6g saturated fat), 27mg cholesterol, 1050mg sodium, 26g carbohydrate (3g sugars, 8g fiber), 19g protein.
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