Name: White Bean Soup with Meatballs
Prep time: 5 min
Cook time: 5 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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - White Bean Soup with Meatballs

1. 2 teaspoons olive oil -

2. 1 medium onion, chopped -

3. 2 garlic cloves, minced -

4. 1/8 teaspoon coarsely ground pepper -

5. 12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed -

6. 1 cup julienned carrots -

7. 1 carton (32 ounces) reduced-sodium chicken broth -

8. 1 can (15-1/2 ounces) cannellini beans, rinsed and drained -

9. 8 cups coarsely chopped escarole (1 bunch) or fresh spinach -

10. Thinly sliced fresh basil, optional -

How to cook deliciously - White Bean Soup with Meatballs

1. Stage

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.

2. Stage

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.