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White Bean Soup with Meatballs

Total Time

Prep/Total Time: 30 min.


6 servings

It tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up—with an egg slicer! —Carole Lotito, Hillsdale, New Jersey
White Bean Soup with Meatballs Recipe photo by Taste of Home


  • 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.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1 cup: 301 calories, 15g fat (6g saturated fat), 27mg cholesterol, 1050mg sodium, 26g carbohydrate (3g sugars, 8g fiber), 19g protein.

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