Ingredients
2 teaspoons olive oil
2 thinly sliced garlic cloves
1/4 teaspoon red pepper flakes
12 ounces kale
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 can (19-ounce) cannellini beans
2 cups water
20 frozen Mini Meatballs
coarse salt
Preparation
In a medium saucepan, heat 2 teaspoons olive oil over medium-low heat. Add 2 thinly sliced garlic cloves, and cook 2 minutes. Add 1/4 teaspoon red-pepper flakes and 1 bunch (12 ounces) kale, stemmed and thinly sliced; cook until wilted, 3 minutes.
Add 2 cans (14.5 ounces each) reduced-sodium chicken broth, 1 can (19 ounces) cannellini beans, drained and rinsed, and 2 cups water. Bring to a boil; reduce to a simmer.
Add 20 frozen Mini Meatballs. Cover; simmer until meatballs are cooked through, about 10 minutes. Season with coarse salt.
