Pantry Presto Soup

  • Makes10 servings

Perfect for cold winter days.


  • 1 onion, chopped

  • 1 cup rinsed, drained canned beans, such as Romano or white kidney

  • 2 cups packed baby spinach

  • 2 tbsp extra-virgin olive oil

  • 6 cups chicken broth

  • 1 398-mL can cherry or plum tomatoes

  • 4 cups frozen lean meatballs, (about 500 g)

  • 1/2 cup whole wheat macaroni

  • 1 tbsp basil pesto

  • salt, to taste

  • black pepper, to taste

  • grated Parmesan, for garnish


  • Chop the onion, rinse and drain the beans, and wash the baby spinach. Heat the oil in a large pot over medium heat. Add the onions and cook for 5 minutes.

  • Add the stock and tomatoes. Bring to a boil.

  • Add the meatballs, beans, macaroni and pesto. Bring back to a boil, then reduce to simmer, cooking 8 minutes or until macaroni is al dente and the meatballs cooked through.

  • Season with salt and pepper. Serve in bowls, adding spinach as desired. Garnish with Parmesan cheese and enjoy.

This article was originally published on Feb 01, 2008