Meatball Minestrone

Meatball Minestrone

Southern Living OCTOBER 2000

  • Yield: 4 quarts


  • 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.


Go to Full Version of

Meatball Minestrone Recipe