Creamy Meatball Minestrone Stew

By bklynmommy

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, shredded
• 1 large zucchini, chopped
• Salt and pepper to taste
• 1 30-ounce can diced tomatoes, undrained
• 1 15-ounce can red kidney beans, rinsed and drained
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 pound frozen Italian meatballs (or make your own)
• 1 26-ounce jar spaghetti sauce
• 32 ounces beef broth
• 2 tablespoons Italian seasoning
• 8 ounces small uncooked pasta (like ditalini or orzo)
• 8 ounces cream cheese, softened

Details

Adapted from cassiecraves.blogspot.com

Preparation

Step 1

1. In a large pot over medium-high heat, sauté onion in olive oil until translucent. Add garlic; cook and stir for 30 seconds. Add zucchini and carrots. Season with salt and pepper to taste.

2. Reduce heat to medium-low and add tomatoes. Simmer 10 minutes.

3. Add beans and all remaining ingredients except cream cheese. Simmer 20 more minutes.

4. Taste for seasonings, adjust as necessary, and add cream cheese. Stir until incorporated.