Meatball Minestrone - - FabulousFoods.com

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Soups

Meat

Meatball Minestrone

Rate it!
Votes (3) | Comments (0)

By Cynthia Stevens Graubart and Catherine Fliege

Posted July 23rd, 2007

This article is reprinted with permission from The One-Armed Cook: Quick and Easy Recipes, Smart Meal Plans, and Savvy Advice for New (and Not-So-New) Moms, by Cynthia Stevens Graubart, (2005, Meredith Books)

The One-Armed Cook: Quick and Easy Recipes, Smart Meal Plans, and Savvy Advice for New (and Not-So-New) Moms

Servings:	6
Author Notes:	Preparation Time: 10 minutes Start to Finish Time: 30 minutes
Ingredients:	1 cup frozen chopped onion 2 teaspoons minced garlic 1 tablespoon olive oil 1 can (15- to 19-ounce) cannellini beans, undrained 32 ounces chicken broth 1 package (1.4-ounce) dry vegetable soup mix 1 package (16-ounce) frozen cooked meatballs 2 cans (14- 1/2 -ounce) Italian-style diced tomatoes 1/2 teaspoon crushed red pepper 1 cup ditalini pasta, uncooked 1 package (10-ounce) fresh washed baby spinach
Instructions:	In a large saucepan over medium-high heat, cook the onion and the garlic in the olive oil until the onion is tender, about 5 minutes. Stir in the beans and chicken broth, and bring to a boil. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and crushed red pepper, and return to a boil. Add ditalini and cook, stirring often, for 15 minutes until ditalini are tender. Add the spinach and stir until it is wilted, about 1 minute.