Meatball Bean and Escarole Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, sliced
- 2 carrots, chopped
- 1 red onion, chopped
- 2 teaspoons chopped fresh rosemary
- 1 head escarole, roughly chopped (about 12 cups)
- 1 15-ounce can cannellini beans (do not drain)
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 12 beef meatballs
- Grated parmesan cheese, for topping
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