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Title: White Bean Soup With Meatballs
Categories: Beans, Vegetables, Beef, Herbs, Poultry
Yield: 6 servings

2 ts Olive oil
1 md Onion; chopped
2 cl Garlic; minced
1/8 ts Coarse ground pepper
12 oz Fully cooked Italian
- meatballs; thawed
1 c Julienned carrots
32 oz Chicken broth
15 1/2 oz Can cannellini beans; rinsed
- drained
8 c Coarse chopped escarole or
- fresh spinach
Thin sliced fresh basil

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.
Top servings with basil.

Carole Lotito, Hillsdale, New Jersey

Makes 6 servings

RECIPE FROM: https://www.tasteofhome.com

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