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Escarole and Bean Soup

Escarole and Bean Soup with Meatballs

Escarole and Bean Soup with Meatballs. Serve with toasted French Bread. 

Course Soup
Cuisine Italian
Keyword Escarole and Bean Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 360 kcal
Author Stephanie Jackson

Ingredients

  • 1.5 (26 ounces) pounds frozen Italian style meatballs thawed
  • 2 tbsp olive oil
  • 2 tsp Italian Seasoning
  • 1 shallot chopped
  • 3 cloves garlic minced
  • 1 head escarole chopped
  • 48 oz chicken broth
  • 1 can (15.5 oz) Cannellini beans drained and rinsed.
  • 1/2 cup Ditalini pasta uncooked
  • 1/4 cup fresh parsley chopped
  • 2 tbsp lemon juice
  • Salt and Pepper to taste

Instructions

  1. Heat olive oil over medium heat in your soup pot. 

  2. Add Italian seasoning and onion and cook, stirring occasionally for 2 minutes. 

  3. Add garlic, stir for 1 minute.

  4. Add escarole, stir for 2 minutes or until wilted. 

  5. Add chicken broth, beans, and meatballs. 

  6. Increase heat to Medium High and bring to a boil.

  7. Reduce heat and simmer for 10 minutes. 

  8. Add pasta and simmer for another 10 minutes. 

  9. Add parsley, lemon juice and salt and pepper to taste. 

  10. Serve with toasted French Bread. 

Recipe Notes

Have all ingredients prepped before starting the recipe. Once you start the ingredients get added pretty quickly. 

If you can't find escarole you can substitute with chopped kale. 

For the meatballs I used Johnsonville Italian Meatballs. 

Nutrition Facts
Escarole and Bean Soup with Meatballs
Amount Per Serving
Calories 360
* Percent Daily Values are based on a 2000 calorie diet.