White Bean Soup with Meatballs

Name: White Bean Soup with Meatballs
Prep time: 5 min
Cook time: 25 min
Yield: 6
Ingredients: 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

White Bean Soup with Meatballs was pinched from <a href="https://www.tasteofhome.com/recipes/white-bean-soup-with-meatballs/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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

•

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

•

Thinly sliced fresh basil, optional

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