Meatball Minestrone

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans, undrained and divided
• 1 (15 ounce) can kidney beans, undrained and divided
• 1 (32 ounce) box chicken broth
• 1 (1 1/2 ounce) package vegetable soup mix
• 60 -64 frozen cooked meatballs (you may also use homemade)
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 1/2 teaspoon dry crushed red pepper
• 8 ounces uncooked tricolor rotini pasta
• 1 cup carrot, diced (optional)
• 1 (10 ounce) bag fresh spinach, torn
• shredded parmesan cheese
• chopped fresh parsley

Recipe

• 1 sauté garlic in hot oil in a stockpot over medium-high heat 1 minute. stir in 2 cans of beans and chicken broth, and bring to a boil.
• 2 stir in vegetable soup mix until dissolved. add meatballs, tomatoes, and red pepper, and carrots, return to a boil. add rotini, and cook, stirring often, 15 minutes.
• 3 stir in remaining can of beans and spinach; cook 5 more minutes. garnish, if desired. serve minestrone with breadsticks.