Meatball, Bean, and Escarole Soup

Ingredients:

• 2 tbsp extra-virgin olive oil + extra for drizzling
• 3 cloves garlic, thinly sliced
• 2 carrots, chopped
• 1 red onion, chopped
• 2 tsp chopped fresh rosemary
• 1 head escarole, coarsely chopped (about 12 cups)
• 1 can (425g) canned cannellini beans (reserve liquid)
• 4 cups lightly salted chicken broth
• 12 beef meatballs, cooked
• Grated Parmesan, for serving

Preparation:

1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic, carrots, red onion, and rosemary and cook, stirring, until softened, about 5 minutes. Add the escarole, beans with their liquid, chicken broth, 2 cups of water, 1/2 teaspoon of salt, and a pinch of ground black pepper.
2. Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium-low and simmer until the vegetables are tender, about 10 minutes.
3. Gently stir in the meatballs and cook until heated through, about 5 minutes. Season the soup with salt and pepper to taste. Ladle the soup into bowls and sprinkle with Parmesan cheese and freshly ground black pepper; drizzle with olive oil.