Pantry Presto Soup

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10 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.