1 1/2 lb lean ground beef or ground turkey or ground lamb
1/2 cup Italian bread crumbs - gluten free
1 egg beaten
2 Tbsp sun dried tomato pesto
1/2 tsp salt divided
1 Tbsp olive oil
8 oz trinity mix (onions, celery, bell peppers)
1 tsp chopped garlic
3 cups fresh spinach leaves
2 cans cannellini beans
32 Oz chicken broth or stock, or bone broth
1/2 cup grated parmesan cheese or nutritional yeast
1. Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 tsp salt and pepper until blended.
Shape into 1 inch meatballs, (about 25-30).
2. Preheat large stockpot on medium high 2-3 minutes. place oil in pan, then add meatballs (in batches);
cook and turn 6-8 minutes or until browned. Remove meatballs from pan and set aside.
3. Add trinity mix and garlic to pan, cook and stir 2-3 minutes or until onions soften. Add spinach,
cook 2-3 minutes or till spinach begins to wilt. Drain beans
4. Reduce heat to medium-low; stir in beans, stock, meatballs, and remaining 1/4 tsp salt and pepper.
Simmer 5-7 minutes and until meatballs are 160º F and soup is hot.
Top with cheese and serve.