Cajou Cuisine Fall Meatball Soup
Cajou Cuisine Fall Meatball Soup

Preparation time 10 minutes

Total time: 50 minutes

Ingredients

  1. 1 onion (medium)
  2. 2 carrots (large)
  3. 2 celery stalks
  4. 2 cloves garlic
  5. 1 frozen chopped spinach
  6. 1/2 cup canned red kidney beans
  7. 900 mL chicken broth
  8. 1 pack of Italian meatballs (C’est prêt)
  9. 1 can diced tomatoes with Italian seasonings
  10. 1 pack of fresh basil
  11. 1/2 cup alphabet pasta
  12. 1/2 cup Parmesan cheese

Directions

  1. Chop the onion and garlic into small pieces.
  2. Chop carrots and celery into pieces.
  3. Drizzle oil in the bottom of the pot.
  4. In the pot, sauté the garlic, onion, carrots, and celery for about 3 minutes.
  5. Season with salt and pepper to taste.
  6. Add the frozen spinach and stir for 2 minutes.
  7. Add the red kidney beans, chicken broth, meatballs, and canned diced tomatoes.
  8. Add half the pack of fresh basil and stir.
  9. Let the soup simmer for 25 minutes until all the vegetables are cooked through.
  10. Add the alphabet pasta 10 minutes before the end of cooking (do not put it in too early as the pasta will become mushy in the soup and soak up the broth).
  11. Serve the soup with 2 fresh basil leaves and sprinkle with Parmesan cheese.

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