What You'll Need:
1 tablespoon olive oil
3 cloves garlic, minced
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 (see note)
1 (14-1/2-ounce) can diced tomatoes with basil, garlic, and oregano
teaspoon crushed red pepper
8 ounces uncooked rotini pasta
1 (10-ounce) bag fresh spinach, torn
What To Do:
- Heat oil in a soup pot over medium-high heat. Add garlic, and sauté 1 minute. Stir in 2 cans of beans and the chicken broth, and bring to a boil.
- Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper; return to a boil.
- Add rotini, and cook 15 minutes, stirring often.
- Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish, if desired, with shredded Parmesan cheese or chopped fresh parsley.
Pick up 2 packages of frozen cooked meatballs from your grocer's freezer for this recipe. The packages come with 30 to 32 meatballs per pound.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.