Ingredients
2 teaspoons olive oil1 medium onion, chopped2 garlic cloves, minced1/8 teaspoon coarsely ground pepper12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed1 cup julienned carrots1 carton (32 ounces) reduced-sodium chicken broth1 can (15-1/2 ounces) cannellini beans, rinsed and drained8 cups coarsely chopped escarole (1 bunch) or fresh spinachThinly sliced fresh basil, optional
Preparation
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.
