Hearty Italian Minestrone with Meatballs
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 14.5 ounce diced tomatoes undrained
- 1 cup kidney beans drained and rinsed
- 1 cup cannellini beans drained and rinsed
- 1 cup small pasta such as ditalini
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 12 oz Italian meatballs cooked
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add vegetable broth, diced tomatoes, kidney beans, cannellini beans, pasta, zucchini, carrots, and celery to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until pasta is tender.
- Stir in cooked meatballs and parsley. Season with salt and pepper to taste.
- Serve hot.
