Escarole and Bean Soup with Meatballs. Serve with toasted French Bread.
Heat olive oil over medium heat in your soup pot.
Add Italian seasoning and onion and cook, stirring occasionally for 2 minutes.
Add garlic, stir for 1 minute.
Add escarole, stir for 2 minutes or until wilted.
Add chicken broth, beans, and meatballs.
Reduce heat and simmer for 10 minutes.
Add pasta and simmer for another 10 minutes.
Add parsley, lemon juice and salt and pepper to taste.
Serve with toasted French Bread.
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.