1 (8 oz) can tomato sauce OR 14 oz can crushed tomatoes
4-6 c. low-sodium chicken/vegetable broth
1 1/2 c. carrots, diced
1/2 c. onion, diced
1 1/2 c. green beans
2 celery stalks, diced
4 cloves garlic, minced
1 tsp. basil, dried
1 tsp. oregano, dried
1 tsp. thyme, dried
Kosher salt and ground pepper
2 c. kidney beans/ 8oz can low-sodium
2 c. garbanzo beans/ 8oz can low-sodium
6 c. turkey meatballs (if using)
1 box whole wheat Ditalini pasta or whole wheat elbow macaroni
1/3 c. non-fat mozzarella cheese
Instructions
1. In large skillet saute carrots, onion, green beans, celery and
garlic together using 1 TBSP of extra virgin olive oil. Add
seasonings and chicken broth. Bring to slow boil. Transfer to a
large soup pot.
2. In separate pan lightly brown turkey meatballs in remaining
extra virgin olive oil. Add to vegetable mixture.
3. Add diced tomatoes, tomato sauce OR crushed tomatoes and
cheese to mixture and let simmer for 5 minutes. Add kidney beans
and garbanzo beans along with the pasta.
Allow to cook for 25-30 minutes or until all beans and pasta are
soft.
Only use mozzarella cheese if you opt for the crushed tomatoes instead of the tomato sauce
because it helps to add thickness to the broth.
If using a slow cooker - skip all steps and combine all
ingredients in crockpot. Cook on high overnight or until 6-8 hours, depending on readiness
of pasta and beans.
Serving
Suggestions
Top with a bit of parmesan cheese and serve with hot breadsticks.
Originally Submitted
1/12/2013
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You can add this Minestrone Soup [with Turkey Meatballs] recipe to your own private DesktopCookbook.
