White Bean Soup with Meatballs
Sounds like an excellent soup, on my to make and taste list.
Ingredients
- 2 teaspoons extra light olive oil
- 1 medium oinion, diced
- 2 cloves garlic, smashed and minced
- 1/8 teaspoon black pepper
- 340 grams frozen Italian meatballs, thawed, (12 oz)
- 1 cup carrot, julienned
- 4 cups chicken broth, fresh or from powder, (1 quart)
- 1 can cannellini beans, rinsed, drained, (15 oz / 425 g can)
- 8 cups fresh spinach, coarsely chopped
Instructions
- In a large pot, heat the oil on medium heat, when hot, add the onion and cook until translucent and soft, then add the garlic and black pepper, stir and cook until fragrant, about 30 seconds.
- Add the meatballs, carrot, and chicken broth and give a stir. Heat to a boil, then reduce the heat and simmer for 5 minutes.
- Add the beans and spinach, give everything a stir and heat to a boil again. Reduce heat and simmer until the spinach is wilted.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. Use beef broth in place of chicken broth.
Adapted from an internet recipe.
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