Slow Cooker Italian Meatball Soup

By nurseliz

Ingredients

• 1 bag (16 oz) frozen cooked Italian meatballs, thawed
• 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
• 1 cup water
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
• 1 can (19 oz) Progresso® cannellini beans, drained
• 1/3 cup shredded Parmesan cheese

Details

Servings 5

Preparation

Step 1

1. In 3- to 4-quart slow cooker, mix all ingredients except cheese.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Garnish individual servings with cheese.