Escarole Soup with Fennel, Navy Beans, & Mini Meatballs

By Shelly17

Escarole could pass for plain old lettuce on grocery-store shelves… but its bitter edge sets it apart from the bunch.

Ingredients

• Meatballs
• 8 oz mild Italian pork sausage, in bulk (otherwise, remove from casings)
• 1 Tbsp extra-virgin olive oil
• Soup
• 1/2 yellow onion, chopped
• 1 bulb fennel, chopped
• 3 cloves garlic, minced
• 8 cups (packed) chopped escarole
• 1 can (15 oz) navy beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1/2 tsp freshly ground black pepper
• 6 tsp olive oil

Preparation

Step 1

1. Form sausage into 30 teaspoon-size balls. In a soup pot, brown meatballs in olive oil for 5 minutes over medium-high heat. Remove to a plate.

2. Sauté onion and fennel in the drippings for 10 minutes over medium-low heat. Add garlic and saute for 1 minute. Add escarole, reserving a handful. Increase heat to medium-high and toss for 2 minutes, until leaves wilt.

3. Return meatballs to the pot. Add beans, broth, pepper, and 1 cup water. Bring to a boil. Reduce heat, cover, and simmer until meatballs are cooked through, about 5 minutes. Stir in reserved escarole. Divide among bowls and drizzle each with olive oil.