Prep 10 mins
Cook 15 mins
We like to change the taste of this by using different types greens (we have supped spinach and mustard greens both in the past). The taste also changes with the type of meatballs you use. My family’s favorite is Italian flavored meatballs. We serve with French bread and fresh fruit for dessert.
- 4 cups chicken broth
- 12 ounces escarole, cut into stips
- 1 1⁄2 cups carrots, sliced
- 1 onion, chopped
- 3 teaspoons garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 15 ounces cannellini beans, drained and rinsed
- 12 ounces meatballs, fully cooked and cut into quarters
- 3 tablespoons parmesan cheese, grated
- Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender.
- Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat. Sprinkle with cheese and serve.
I really liked this! I did have to add more chicken broth than was initially called for in the recipe, otherwise I'd have a really thick stew instead of a soup! I sauteed the onions and carrots in a little bit of olive oil, then after a minute or two, threw in my minced garlic. Then I added the chicken broth and my greens (had to substitute kale because I couldn't find escarole). I think the escarole would have cooked down more and put out more liquid, so I had to add more chicken broth....I actually added turkey stock that I made from my Thanksgiving turkey. This was a deliciously warming soup on an unusually cold day here in NW Florida! Thanks so much for sharing your yummy recipe!