White Bean Soup with Meatballs

Name: White Bean Soup with Meatballs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

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

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

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.
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.

Nutrition Facts

1 cup: 301 calories, 15g fat (6g saturated fat), 27mg cholesterol, 1050mg sodium, 26g carbohydrate (3g sugars, 8g fiber), 19g protein.

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

Recipe Creator