Meatball Minestrone

Ingredients

• 45 ounce .5 can cannellini beans divided undrained canned
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 32 ounce chicken broth 
• 3  garlic cloves minced
• 60  meatballs frozen cooked
• 1 tablespoon olive oil 
• 8 servings garnishes: parmesan cheese fresh shredded chopped
• 0.5 teaspoon pepper dried red crushed
• 8 ounces rotini pasta uncooked
• 10 ounce pkt spinach fresh
• 1.4 ounce vegetable soup mix 

Equipment

• pot

Directions

1. Saut garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir in 2 cans of beans and chicken broth, and bring to a boil.
2. Stir in vegetable soup mix until dissolved.
3. Add meatballs, tomatoes, and red pepper; return to a boil.
4. Add rotini, and cook, stirring often, 15 minutes.
5. Stir in remaining can of beans and spinach; cook 5 more minutes.
6. Garnish, if desired.
7. Serve minestrone with breadsticks.
8. Note: For testing purposes only, we used Knorr Vegetable Soup
9. Mix.