Italian Wedding Minestrone |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Ingredients:
1 large onion, chopped |
2 celery ribs, chopped |
2 medium carrots, chopped |
3 tablespoons olive oil |
1/2 small head cabbage, shredded |
2 medium potatoes, peeled and chopped |
1/2 pound fresh green beans, cut into 1-inch pieces |
8 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
8 beef bouillon cubes |
1 teaspoon salt |
1 package (12 ounces) frozen fully cooked italian meatballs |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 package (6 ounces) fresh baby spinach, torn |
2 cups cooked ditalini or other small pasta |
1/2 cup grated parmesan cheese |
Directions:
1. In a stockpot, saute the onion, celery and carrots in oil until tender. Add the cabbage, potatoes and green beans; cook and stir 5 minutes longer. Add the water, tomatoes, bouillon and salt; bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender and meatballs are heated through.
2. Stir in the beans, spinach and pasta; heat through. Sprinkle each serving with cheese. Yield: 12 servings (5 quarts).
|
|