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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach & Pesto Meatball Soup (Easy) Recipe

4.5 stars - based on 2 votes
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This recipe for Spinach & Pesto Meatball Soup (Easy) is from The Wegner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 of 16-ounce package frozen cooked Italian-style meatballs
2-14.5-ounce cans diced tomatoes with Italian herbs
1-15-ounce can cannellini beans
1/2 cup water
1/4 cup reduced-fat basil pesto
2 cups baby spinach
1/4 cup shredded Parmesan cheese
Directions:
Directions:
Combine meatballs, tomatoes, cannelloni beans, water, and pesto. Bring to a boil, cover, and simmer 10 minutes. Stir in baby spinach and Parmesan cheese.
Personal Notes:
Personal Notes:
389 calories, 20g protein, 30g carbohydrate, 21g fat (9g saturated), 8g fiber.

 

 

 

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