Wednesday, January 30, 2013

Meatball and Spinach Soup

I love to make soups because they are one of those meals that you can make in mass quantities and freeze for whenever you need a quick meal. Plus, in the winter months, they are just so darn tasty. I still have to play around with this recipe to get it exactly where I want it, but I will say, letting it sit overnight made a HUGE flavor difference (in a good way).

Here's what you need:

1 package of meatballs (or you can make your own)
1 tablespoon olive oil
2 cloves of garlic, coarsely chopped
8 oz trinity mix (diced onion, bell pepper and celery)
3 cups of baby spinach
2 cans cannellini beans (15-16 oz), drained
1 (32 oz) box unsalted chicken stock
1/4 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese

What to do:

Heat your oil in a pot and add trinity mix and garlic
Cook and stir for 2-3 minutes until the onion is softened
Add spinach and cook for 2-3 minutes until it begins to wilt
Reduce heat to medium-low and stir in beans, stock, meatballs, salt and pepper
Simmer 5-7 minutes until meatballs are 160 degrees and soup is hot
Serve with the parmesan cheese


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