Meatball Minestrone

Recipe from

Southern Living


3 garlic cloves, minced
1 tablespoon olive oil
3 (15-ounce) cans cannellini beans, undrained and divided
1 (32-ounce) box chicken broth
1 (1.4-ounce) package vegetable soup mix
60 to 64 frozen cooked meatballs
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 teaspoon dried crushed red pepper
8 ounces uncooked rotini pasta
1 (10-ounce) bag fresh spinach, torn
Garnishes: shredded Parmesan cheese, chopped fresh parsley


Sauté garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir in 2 cans of beans and 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, stirring often, 15 minutes.

Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish, if desired. Serve minestrone with breadsticks.

Note: For testing purposes only, we used Knorr Vegetable Soup Mix.

Amanda Abele, Fayetteville, Arkansas,

Southern Living

October 2000
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