This recipe is a mashup of three soups; white bean and escarole, Italian wedding soup, and good old chicken noodles. The soup is made with tender chicken meatballs, veggies, creamy white beans, and a rich broth flavored with a Parmesan rind. It’s a real “meal” of a soup and one perfectly suited to these chilly, darkening days of late fall.

Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
45MINS
Total Time
$2.20
Cost Per Serving
Ingredients
Servings
8
us / metric

1/3 cup
Whole Milk

1/3 cup
Freshly Grated Parmigiano-Reggiano
plus 1 small piece rind, about 2 oz

2 cans
(15 oz)
(15 oz)
White Beans, drained, rinsed

8 cups
Chicken Broth
either homemade or store-bought, up to 10 cups

1 head
Escarole Lettuce, washed, chopped
preferably a large head
Nutrition Per Serving
Calories
310
Fat
13.3 g
Protein
21.7 g
Carbs
29.1 g