Meatball and Vegetable Soup with Pasta
14 1/2 ounce cans beef broth
15 ounce can Great Northern or cannellini beans (white kidney beans), rinsed and drained
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
12 ounce package frozen cooked meatballs
10 ounce package frozen mixed vegetables
Snipped fresh Italian (flat-leaf) parsley (optional)
- In a 4-quart Dutch oven combine broth, beans, tomatoes, meatballs, and frozen vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pasta is tender. Ladle soup into bowls. If desired, sprinkle with parsley.
From the Test Kitchen
Beef and Vegetable Soup with Pasta:
Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs.
Nutrition Facts(Meatball and Vegetable Soup with Pasta)
- Per serving:
- 319 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 32 mg chol.,
- 1552 mg sodium,
- 45 g carb.,
- 7 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet