Meatball, Bean, and Escarole Soup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This thick, rich, and nutritious soup is packed with fiber and beneficial micronutrients, thanks to the beans, juicy escarole, and meatballs (or meatballs). You can use leftover meatballs from the night before for dinner. Sautéed onions, garlic, carrots, and rosemary in olive oil, then pour in chicken broth and canned white beans with their liquid. Immediately add chopped escarole, and when the soup is almost done, stir in the meatballs. Heat everything through and serve, sprinkled with grated Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp extra-virgin olive oil + extra for drizzling
- 3 cloves garlic, thinly sliced
- 2 carrots, chopped
- 1 red onion, chopped
- 2 tsp chopped fresh rosemary
- 1 head escarole, coarsely chopped (about 12 cups)
- 1 can (425g) canned cannellini beans (reserve liquid)
- 4 cups lightly salted chicken broth
- 12 beef meatballs, cooked
- Grated Parmesan, for serving
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Recipes with similar ingredients: garlic, carrot, red onion, rosemary, escarole salad, cannellini beans, bouillon, meatballs, Parmesan cheese
Cooking the dish according to the recipe:
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic, carrots, red onion, and rosemary and cook, stirring, until softened, about 5 minutes. Add the escarole, beans with their liquid, chicken broth, 2 cups of water, 1/2 teaspoon of salt, and a pinch of ground black pepper.
- Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium-low and simmer until the vegetables are tender, about 10 minutes.
- Gently stir in the meatballs and cook until heated through, about 5 minutes. Season the soup with salt and pepper to taste. Ladle the soup into bowls and sprinkle with Parmesan cheese and freshly ground black pepper; drizzle with olive oil.
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