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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have adapted this from Southern Living. Ingredients:
3 garlic cloves, minced |
1 tablespoon olive oil |
2 (15 ounce) cans cannellini beans, undrained and divided |
1 (15 ounce) can kidney beans, undrained and divided |
1 (32 ounce) box chicken broth |
1 (1 1/2 ounce) package vegetable soup mix |
60 -64 frozen cooked meatballs (you may also use homemade) |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
1/2 teaspoon dry crushed red pepper |
8 ounces uncooked tricolor rotini pasta |
1 cup carrot, diced (optional) |
1 (10 ounce) bag fresh spinach, torn |
shredded parmesan cheese |
chopped fresh parsley |
Directions:
1. Sauté garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir in 2 cans of beans and chicken broth, and bring to a boil.
2. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper, and carrots, return to a boil. Add rotini, and cook, stirring often, 15 minutes.
3. Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish, if desired. Serve minestrone with breadsticks.
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