Meatball And Escarole Soup - cooking recipe

Ingredients

4 cups chicken broth
12 ounces escarole, cut into stips
1 1/2 cups carrots, sliced
1 onion, chopped
3 teaspoons garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
15 ounces cannellini beans, drained and rinsed
12 ounces meatballs, fully cooked and cut into quarters
3 tablespoons parmesan cheese, grated

Preparation

Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender.
Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat. Sprinkle with cheese and serve.