Pantry Presto Soup

Name: Pantry Presto Soup
Yield: 10
Ingredients: 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

Makes10 servings

Perfect for cold winter days.

Ingredients

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

Instructions

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

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