Italian Escarole Soup

Method

• Preheat oven to 375 degrees.
• Once the oven is preheated, spray a sheet pan and add the meatless meatballs. Bake for 15-20 minutes until crisp around the sides. Remove from oven and set aside. Once cooled halve each meatball.
• Warm the olive oil in large soup pot over medium heat. Add in the onions, carrots and celery. Sauté for 4 minutes until onions are translucent.
• Add escarole and stir well for 3-4 more minutes until wilted.
• Turn the heat up to medium-high, then add the stock and bring to a simmer.
• Add the pasta and allow to cook until the pasta is tender (about 5-7 minutes).
• Add the beans and halved meatless meatballs and continue to simmer for a couple of minutes.
• Season the soup with salt and pepper and remove from heat.
• Ladle the soup into bowls, finishing each with a drizzle of quality olive oil and serve with your favourite crusty baguette.