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| Chef | |
| Submitted | March 7th 2010 |
| Cuisine | American |
| Category | Soup |
| Level | Beginner |
| Servings | 6 |
| Rating |
Ingredients
3 cans beef broth (14 oz. cans)
1 package (12-16 oz.) frozen cooked meatballs
1 can (16 oz.) cannellini beans, rinsed and DRAINED
1 can (14.5 oz.) diced tomatoes with basil, garlic, and oregano, UNDRAINED
10 oz. frozen mixed vegetables
1 C small pasta
Optional: crusty bread; shredded parmesan
A very easy (and delicious!) soup recipe.
Directions
In a 4-quart dutch oven (a large pot), combine broth, meatballs, beans, undrained tomatoes, and vegetables.
Bring to boil, then stir in pasta.
Return to boiling, then reduce heat. Simmer, uncovered, for about 10 minutes or until pasta is tender.
Bring to boil, then stir in pasta.
Return to boiling, then reduce heat. Simmer, uncovered, for about 10 minutes or until pasta is tender.
Citation: Anyone Can Cook, pg. 380