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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This recipe gets its name from its ease of preparation. Just throw ingredients in the Dutch oven and you're halfway there. Actually this soup takes about 25 minutes total time to make; a bonus for busy days. Recipe comes from Cheap! Fast! Good! by Beverly Mills and Alice Ross. Ingredients:
1 (14 ounce) can chicken broth |
1 (14 ounce) can beef broth |
2 cups frozen vegetables, a 16 oz. bag (corn, peas, carrots) |
1 (14 ounce) can diced tomatoes |
20 meatballs, precooked and frozen, defrosted |
1/3 cup broken angel hair pasta (1- to 2-inch pieces) |
1 (15 ounce) can light red kidney beans, rinsed and drained or 1 (15 ounce) can you can substitute homemade beans |
1 teaspoon dried italian seasoning |
1/2 teaspoon garlic powder |
1/4 cup shredded parmesan cheese or 1/4 cup grated parmesan cheese |
Directions:
1. Add both broths to a Dutch oven and place over high heat. Add the vegetables, tomatoes, meatballs, and pasta to the pot and cover and bring to a boil, about 10 minutes.
2. When soup boils, uncover and stir well. scraping the bottom. The pasta tends to stick to the bottom.
3. Add the beans, Italian seasoning and garlic powder. Reduce heat to medium or medium-high to maintain vigorous boil. Stir frequently and make sure everything in the soup is hot and the vegetables and pasta are tender.
4. Serve immediately. Garnish each bowl with 1 tablespoon of the Parmesan cheese.
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