Meatball Minestrone Soup

Truth be told, the only time I’d ever tried minestrone soup was from a can. It was so gross that I never had any interest in having it again. It’s soup week at school and low and behold, Minestrone is on the menu. I now have a very different opinion! It was absolutely phenomenal!

2 Tablespoons Butter

2 cups Cabbage; shredded

1 large Zucchini; chopped

2 cups Carrot; chopped

1 large Onion; chopped

4 cloves Garlic; minced

3 cups Tomato, cored and chopped

2 cups dried Red Beans; soaked overnight

2 ½ quarts Chicken Broth

2 Tablespoons Tomato Paste

1 large Bay Leaf

1 teaspoon dried Thyme

Pinch Red Pepper Flakes

1 teaspoon Italian Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

12 large Italian Meatballs; cooked

4 cups cooked Pasta

Parmesan Cheese for Garnish

  1. Heat a dutch oven or pot over medium heat and add the butter. Once melted, sauté the vegetables until tender before adding the garlic. Continue to cook until fragrant; about 2 minutes
  2. Add the beans, tomatoes, meatballs, herbs and seasoning to the pot. Pour in the broth and tomato paste, then bring to a boil. Reduce to a simmer and cover, simmering and stirring occasionally for an hour and half. 
  3. Taste and season accordingly before adding the pasta and cooking until heated through.
  4. Garnish with parmesan and enjoy!

Looking for a side dish? Try one of theses!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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