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April 8, 2010 / makingitmamastyle

Meatball Minestrone

This is a great winter meal.  I find it to be a great comfort food, so when my husband’s great aunt died, we took this to his great uncle for dinner.  Not only is it delicious, it’s also healthy!  Just my style.  There are a lot of ingredients, but I just kept adding veggies until it was perfect for us.

Meatball Minestrone

  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, unpeeled and diced
  • 4 vegetable bouillon cubes
  • 8 cups hot water
  • 1/4 tsp dried italian seasoning
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup tubetti pasta
  • 1 can (15 oz) small white kidney beans, drained & rinsed
  • 1 can dark red kidney beans, drained & rinsed
  • 1 head escarole, trimmed & chopped (I have also used Napa cabbage)
  • 1 pkg (12 oz) refrigerated, fully-cooked turkey meatballs, each quartered (I usually use homemade meatballs that I store in the freezer.)
  • optional: grated parmesan

Coat bottom of large, deep pot with cooking spray.  Place over medium heat. Add onion, cook 3 minutes.  Add carrots and garlic, cook 3 minutes.  Add zucchini, cook 5 minutes. 

Dissolve veggie bouillon in hot water in medium size pan. Add to pot along with italian seasoning and tomatoes.  Bring to a boil.  Add pasta, boil until tender, about 10 minutes.  Stir in beans and escarole, cook until wilted, about 2-3 minutes.

Stir in meatballs.  Cook on med-high until heated through, about 5 minutes.  Spoon into bowls and top with grated parmesan, if desired. 

Note: Because of the pasta, this soup does not freeze well.


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