Minestrone Soup with Meatballs
Packed with tender meatballs, orecchiette pasta, and a rainbow of veggies in a zesty tomato broth, this soup is like a hug in a bowl.
Servings 12
Calories 318kcal
Ingredients
- 6 cups spicy V8 juice (can substitute non-spicy version)
- 1 15.5 oz can cannellini beans
- 1 Tablespoon sugar
- 2 cups beef broth
- 2 14.5 oz cans diced Italian-style tomatoes
- 15 oz can crushed tomatoes
- 15.5 oz can light red kidney beans
- 2 large carrots chopped
- 2 stalks celery chopped
- 2 cups fresh green beans snapped into 1-inch pieces
- 3 Tablespoons fresh chopped oregano
- 3 Tablespoons fresh chopped basil
- 1 Tablespoon fresh chopped thyme
- ½ Tablespoon black pepper
- 1 teaspoon salt
- ½ medium onion diced
- 5 garlic cloves minced
- 2 whole bay leaves
- 1 lb Italian Meatballs
- 1 zucchini chopped
- 8 oz orecchiette pasta
- 4 cups chopped spinach
Instructions
- Start the Soup: Add all ingredients except the meatballs, pasta, zucchini, and spinach to a large stockpot. Stir well to combine, then cover and bring to a boil. Reduce the heat to a simmer and let it cook while you prepare the meatballs.
- Prepare the Meatballs: Follow the recipe for Italian Meatballs and cook them. Once the meatballs are ready, add them along with the zucchini to the simmering soup.
- Cook the Pasta: While the meatballs are cooking, bring a separate pot of water to a boil and cook the pasta to al dente.
- Finish the Soup: Add the cooked pasta and chopped spinach to the soup. Simmer everything together for an additional 20–30 minutes, allowing the flavors to meld.
- Serve: Ladle the soup into bowls and garnish with your choice of grated Parmesan or Italian blend cheese. Enjoy!
Nutrition
Calories: 318kcal | Carbohydrates: 44g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 780mg | Potassium: 938mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3997IU | Vitamin C: 54mg | Calcium: 140mg | Iron: 5mg