Tuesday, February 3, 2009

Quick Meatball Minestrone

Start to Finish 25 minutes.


1 12-16 ounce frozen cooked italian style meatballs
3 14 ounce cans reduced sodium beef broth
1 15-16 ounce Northern Beans rinsed and drained
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano
1 10 ounce package frozen mixed veggies
1 cup dried small pasta...we love mini penne or piccolini
1 teaspoon sugar (i leave this out)
parmesan cheese

In a 4-quart dutch overn stir together meatballs, broth, beans, tomatoes, and veggies. Bring to boil. Stir in pasta. Return to boil. Reduce heat. Simmer, uncovered about 10 minutes or until pasta is tender and meatballs are heated through. Stir in sugar. If desired sprinkle with cheese. Makes 6-8 servings.

My tips: I didn't use sugar. I have used pinto beans instead of northern beans. I always add about 1 cup extra of pasta that way it is more of a "meal" than a soup. Aaron loves this one with bread as a meal. Oh I also don't have a dutch oven, so I just put it all in one pot and boil.