Categories: Soup
Ingredients
- 2 tbsp. olive oil, plus more for drizzling
- 3 garlic cloves, sliced
- 2 carrots, chopped
- 1 red onion, chopped
- 2 tsp chopped fresh rosemary
- 1 head escarole, roughly chopped
- 15 oz. can cannellini beans (do not drain)
- 4 cups chicken broth
- Kosher salt and black pepper
- 12 beef meatballs (see recipe)
- Grated Parmesan, for topping
Directions
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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 tsp salt and black pepper.
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Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
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Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with Parmesan and black pepper; drizzle with olive oil.