White Bean Soup With Meatballs

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/8 teaspoon coarsely ground pepper
• 12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed
• 1 cup julienned carrots
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
• 8 cups coarsely chopped escarole (1 bunch) or fresh spinach
• Thinly sliced fresh basil, optional

1. In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and pepper; cook and stir 1 minute.
2. Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole; return to a boil. Reduce heat; simmer, covered, until escarole has wilted, about 10 minutes. If desired, top servings with basil.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

olive oil, onion, garlic, ground pepper, italian meatballs, carrots, chicken broth, cannellini beans, fresh spinach, fresh basil

Taken from www.tasteofhome.com/recipes/white-bean-soup-with-meatballs/ (may not work)