White Bean Soup with Meatballs
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
Can you freeze White Bean Soup with Meatballs?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
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
Directions
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1In 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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2Stir 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.
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