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Category: Soups
Prep Time: Cook Time: Total Time:
6 tbsp olive oil (or as needed)
2 medium onions, chopped
6-8 cloves garlic, finely chopped
2 tsp dried oregano (rubbed between fingers to release the flavors)
1/2 tsp dried basil (rubbed between fingers to release the flavors)
1 tsp crushed chili flakes, or adjust to heat level
1 celery rib, diced
3 carrots, peeled and sliced
2 tbsp tomato paste (freeze any leftover tomato paste by spoonfuls on a plate then transfer to a plastic bag to use again)
4 cups chicken or beef broth
4 cups tomato sauce (for a richer tomato flavor use 2 cups each tomato sauce and crushed tomatoes)
1 (14 oz) can red kidney beans, drained
1 (10-oz) can whole green beans (can use frozen whole green beans)
3-4 cups packed fresh baby spinach
2-3 medium zucchini, coarsely diced
Cooked small pasta (use any amount desired, small shell or macaroni will work great)
1/2 cup freshly grated Parmesan cheese (more to pass at the table)
Salt and fresh ground black pepper to taste
1/2 to 1 lb ground beef (prepared with your favorite meatball recipe then shaped into about 3/4-inch balls)
Prepare the ground beef using your own favorite recipe or my Parmesan meatball recipe. Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.
In a large pot heat oil over medium-high heat. Add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking). Add in tomato paste and stir 1 minute. Add in chicken broth, tomato sauce, both beans and spinach; return to a boil stirring constantly.
Gently add in the meatballs then bring back to a simmer (do not stir for about 20 minutes or you will run the risk of the meatballs breaking apart). Reduce heat to low and simmer partially covered for about 1-1/2 hours or even more. Season with salt and pepper about halfway through cooking time. About 20 minutes before end of cooking add in the diced zucchini.
At the end of cooking time add in cooked pasta and 1/2 cup or more Parmesan cheese; stir to heat through. Ladle into bowls and sprinkle more freshly grated Parmesan cheese on top. Serve with crusty bread.
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ITALIAN MINI MEATBALL MINESTRONE SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
6 tbsp olive oil (or as needed)
2 medium onions, chopped
6-8 cloves garlic, finely chopped
2 tsp dried oregano (rubbed between fingers to release the flavors)
1/2 tsp dried basil (rubbed between fingers to release the flavors)
1 tsp crushed chili flakes, or adjust to heat level
1 celery rib, diced
3 carrots, peeled and sliced
2 tbsp tomato paste (freeze any leftover tomato paste by spoonfuls on a plate then transfer to a plastic bag to use again)
4 cups chicken or beef broth
4 cups tomato sauce (for a richer tomato flavor use 2 cups each tomato sauce and crushed tomatoes)
1 (14 oz) can red kidney beans, drained
1 (10-oz) can whole green beans (can use frozen whole green beans)
3-4 cups packed fresh baby spinach
2-3 medium zucchini, coarsely diced
Cooked small pasta (use any amount desired, small shell or macaroni will work great)
1/2 cup freshly grated Parmesan cheese (more to pass at the table)
Salt and fresh ground black pepper to taste
1/2 to 1 lb ground beef (prepared with your favorite meatball recipe then shaped into about 3/4-inch balls)
Prepare the ground beef using your own favorite recipe or my Parmesan meatball recipe. Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.
In a large pot heat oil over medium-high heat. Add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking). Add in tomato paste and stir 1 minute. Add in chicken broth, tomato sauce, both beans and spinach; return to a boil stirring constantly.
Gently add in the meatballs then bring back to a simmer (do not stir for about 20 minutes or you will run the risk of the meatballs breaking apart). Reduce heat to low and simmer partially covered for about 1-1/2 hours or even more. Season with salt and pepper about halfway through cooking time. About 20 minutes before end of cooking add in the diced zucchini.
At the end of cooking time add in cooked pasta and 1/2 cup or more Parmesan cheese; stir to heat through. Ladle into bowls and sprinkle more freshly grated Parmesan cheese on top. Serve with crusty bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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