White Bean Soup with Meatballs & Spinach

2 Teaspoons olive oil
1 Medium onion, chopped
2 Garlic cloves, minced
1/8 Teaspoon coarsely ground pepper
12 Ounces frozen fully cooked Italian meatballs, thawed
1 Cup julienned carrots
1 (32 oz) Carton chicken broth
2 (15 1/2 oz) Cans cannellini beans
8 Cups coarsely chopped escarole (1 bunch) or fresh spinach
Thinly sliced fresh basil, optional

In a 6 quart stockpot, heat oil over medium heat; saut� onion until tender, 3 - 4 minutes. Add garlic and pepper and continue cooking for 1 minute stirring occasionally.
Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole or spinach and return to a boil.
Reduce heat and simmer, covered, until escarole or spinach has wilted, about 10 minutes.
If desired top servings with basil.