White Bean Soup with Meatballs

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/8 tsp black pepper
  • 12 oz. frozen fully cooked Italian meatballs, thawed
  • 1 cup julienned carrots
  • 32 oz. chicken broth
  • 16 oz. can cannellini beans, rinsed and drained
  • 8 cups coarsely chopped escarole
  • Thinly sliced fresh basil

Directions

  1. In a 6-qt. stockpot, heat olive 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 wilts, 10 minutes. Top with basil.

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