Meatball, Bean and Escarole Soup

Deselect All

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, sliced

2 carrots, chopped

1 red onion, chopped

2 teaspoons chopped fresh rosemary

1 head escarole, roughly chopped (about 12 cups)

1 15-ounce can cannellini beans (do not drain)

4 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

12 beef meatballs 

Grated parmesan cheese, for topping