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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