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Meatball Minestrone

Cuisine Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 270 kcal

Ingredients

  • 1 package Carando Abruzzese style meatballs
  • 4 Tbsp oil divided
  • 1 onion diced
  • 3 carrots peeled and diced
  • 3 cloves garlic minced
  • 4 oz tomato paste
  • 15 oz diced tomatoes
  • 5 cups vegetable stock
  • 2 tsp Italian seasoning
  • 1 tsp oregano
  • small piece Parmesan rind
  • 1 1/2 cups small pasta
  • 15 oz can navy beans rinsed and drained
  • 2 zucchini sliced
  • 2 cups kale chopped

Instructions

  1. 1. Heat 2 Tbsp oil in large sauté pan. Add meatballs and brown on all sides. Remove from pan.
  2. 2. Heat remaining 2 Tbsp oil in large stockpot. Add onion and carrots and cooking, stirring occasionally for 2-3 minutes or until beginning to soften. Add garlic and cook for 1-2 minutes.
  3. 3. Stir in tomato paste, tomatoes and broth. Bring to a boil.
  4. 4. Reduce heat to simmer and add browned meatballs, Italian seasoning, oregano and Parmesan rind. Cook for 10 minutes.
  5. 5. Stir in pasta, beans, zucchini and kale. Cook until pasta is al dente, about 8 minutes.