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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 garlic cloves, minced |
1 tablespoon olive oil |
3 (15-ounce) cans cannellini beans, undrained and divided |
1 (32-ounce) box chicken broth |
1 (1.4-ounce) package vegetable soup mix |
60 to 64 frozen cooked meatballs |
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano |
1/2 teaspoon dried crushed red pepper |
8 ounces uncooked rotini pasta |
1 (10-ounce) bag fresh spinach, torn |
garnishes: 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; 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.
4. Note: For testing purposes only, we used Knorr Vegetable Soup Mix.
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