Tuesday, October 10, 2017

Pesto Meatball Soup

It is a cold, dreary, rainy day here in the midwest today, so it seemed like the perfect time to share this soup recipe. It is one of our favorites and on rotation in our house frequently in the fall and winter months! 
Here's everything you'll need: 

32 ounce package frozen Italian style meatballs
4 cans Italian diced tomatoes
2 cans cannellini beans (drained)
1 jar basil pesto
1 cup water
2-3 large handfuls of spinach
Shredded parmesan 

Combine all ingredients except spinach & parmesan into a large pot.
 Bring to a boil, and simmer until meatballs are heated through.
 Add spinach and let it soften.
 Top with a heaping bit of shredded parmesan! 
This makes about 10 servings for our family. We love to serve it with a side salad and warm bread. 

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