Meatball Minestrone
Ingrediënten
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
Instructies
- 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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