Name: Meatball, Bean and Escarole Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.

Photograph by Ralph Smith

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Meatball, Bean and Escarole Soup

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