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Meatball Minestrone

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Ingredients

Serves 16 / Preparation Time: 10 minutes / Cooking Time: 30 minutes

  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 3 15-ounce cans cannellini beans, undrained and divided
  • 1 32-ounce container chicken broth
  • 1 1.4-ounce package vegetable soup mix
  • 60 to 64 frozen cooked meatballs
  • 1 14½-ounce can diced tomatoes with basil, garlic, and oregano
  • ½ teaspoon dried crushed red pepper
  • 8 ounces uncooked rotini pasta
  • 1 10-ounce bag fresh spinach, torn
  • Breadsticks

Instructions

  • In a stockpot, sauté minced garlic in hot oil over medium-high heat for 1 minute.
  • Stir in 2 cans of cannellini beans and the container of chicken broth, and bring the mixture to a boil.
  • Stir in the vegetable soup mix until dissolved.
  • Add the frozen cooked meatballs, diced tomatoes with basil, garlic, and oregano, and dried crushed red pepper.
  • Return to a boil and add the rotini pasta.
  • Cook for 15 minutes, stirring often.
  • Stir in the remaining can of cannellini beans and torn fresh spinach.
  • Cook for an additional 5 minutes.
  • Serve the minestrone with breadsticks.
  • Enjoy your Meatball Minestrone!
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Course; Meat