Meatball Minestrone

By carvalhohm

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 tablespoon Italian Seasoning herb mix
• 1/4 teaspoon black pepper
• Salt to taste
• One 28-ounce can diced tomatoes, UN-DRAINED
• One 6-ounce can tomato paste
• 2 cups or more of prepared meatballs (approx: 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
• Shredded Parmesan cheese - for serving

Details

Servings 8
Adapted from community.qvc.com

Preparation

Step 1

In large saucepan, over medium-low heat, saute onion, garlic, carrots, celery and zucchini in olive oil until onions are soft and transparent. Add cabbage, broth, seasonings, tomatoes, and tomato paste. Add meatballs. Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans and pasta. Cook until pasta is tender. Serve with shredded Parmesan cheese sprinkled on top.

Makes eight 1-cup servings.