I'm gonna tell you a little secret. I hate beans! I mean all kinds of beans. My dislike for beans is so great that I make chili without the beans. Or if I happen to be somewhere and eat chili I pick out all the beans.
I didn't begin to even like the Italian staple of Greens & Beans until I was pregnant and craved it. I mean craved it! Since that time I absolutly love Greens & Beans. I can't find anywhere or any recipe that makes it as mouthwateringly delicious as my favorite restaurant but I'm still trying. I made some Greens & Beans Soup last night for dinner. It's been feeling a little like fall around here lately and this was just perfect for a nice, hearty Sunday dinner.
Mangiamo!
Hearty Greens & Beans Soup
32 Mini Italian Meatballs (I used Pre-Cooked/Frozen ones but you could make your own)
3 Tbsp Basting Oil, divided (You could use Olive Oil to substitute)
1 large Onions, chopped
3 cloves Garlic, chopped
15 oz package Escarole
Salt and pepper to taste
5 1/2 cups Chicken Stock
1 can (15.5 oz) Cannellini Beans, drained
1/2 cup Acini Di Pepe Pasta (or any other type soup pasta)
Thaw meatballs according to directions on package or pre-cook your own by heating 1 Tbsp basting oil in large braising pan on MEDIUM. Add meatballs and cook, turning to brown all sides, 3-4 min. Remove from pan and set aside. Discard pan drippings. Return pan to heat; add remaining 2 Tbsp basting oil and onions. Cook, stirring occasionally, 2-3 min, until onions are translucent. Add garlic; cook, stirring until softened, about 1 min. Add escarole; cook, stirring occasionally, 1-2 min, until wilted. Season to taste with salt and pepper.
Stir in stock, beans, and meatballs; heat to boiling on MEDIUM-HIGH. Reduce heat and simmer 10 min. Add pasta; simmer 10 min. Season to taste with salt and pepper.
Makes 8 servings.
