Meatball Minestrone

By LadyJ1114

This soup is filling and so easy. It doesn’t take hours to simmer, but can be on the table in 50 minutes!

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced carrots
• 3/4 cup diced celery
• 2 garlic cloves, minced
• 1 1/2 cups shredded cabbage
• 1 medium zucchini, sliced
• 6 cups low-sodium beef broth
• 1/4 teaspoon black pepper
• Salt to taste
• 1 tablespoon Italian Seasoning herb mix
• One 28-ounce can diced tomatoes, undrained
• One 6-ounce can tomato paste
• 2 cups or more of chunks of leftover meatloaf
• OR prepared meatballs (24 regular-sized)
• One 15-ounce can Cannellini or Great Northern
• Beans, drained
• One 14-ounce can Italian green beans, drained
• 1/2 cup small shell pasta – optional

Preparation

Step 1

In large saucepan, over medium-low heat, sauté onion, garlic, carrots, celery, and zucchini in olive oil until onions are soft and transparent. Add cabbage, broth, seasonings, tomatoes, and tomato paste. (If using meatballs instead of meatloaf, add them here.) Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans, and pasta. Cook until pasta is tender. Carefully stir in meatloaf and gently heat through. Serve with shredded parmesan cheese sprinkled on top.

Nutrition

(With pasta) Per Serving: Calories 298; Protein 16 g; Total Fat 14 g; Carbs 29 g; Fiber 6 g; Net Carbs 23 g; Sugar 6 g; Sodium 420 mg (Without pasta) Per Serving: Calories 273; Protein 15 g; Total Fat 14 g; Carbs 24 g; Fiber 5 g; Net Carbs 21 g; Sugar 1 g; Sodium 420 mg