This meatball minestrone recipe is one of my family’s favorite winter meals! All you need to add is a loaf of crusty bread. My family doesn’t really like the vegetarian recipe — they love meatballs! So I make MEATBALL minestrone. This is one of my easy “Canned Soup” recipes, as in, you use a lot of cans to make it. Super easy!
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I use my big soup pot for this and fill it up!
All through the winter I make one big pot of soup on the weekend and we eat it for our lunches the rest of the week. Usually I add a small pasta shape (shell or elbow macaroni) but this week I found these dried mini ravioli at the store and thought I’d try them out. They were delicious!
Meatball Minestrone Recipe
1 onion, diced
2 stalks celery, chopped
1 can white or cannellini beans, drained
1 can kidney beans, drained
1 can green beans, drained
2 cans diced tomatoes (These Muir Glen fire-roasted are my favorites!)
1 qt chicken stock
1/2 c diced carrots
1-2 t Italian seasoning (I use less if I use a can of tomatoes with Italian seasoning or seasoned meatballs.)
1 zucchini, chopped
1 yellow squash, chopped
2 c small pasta (dried mini ravioli are shown in these photos)
Saute onion & celery in olive oil. Add the beans, tomatoes, chicken stock, carrots, Italian seasoning, & meatballs. Bring to a boil, reduce heat and simmer for 20-30 minutes. Add zucchini, squash, & pasta. Simmer another 10-15 minutes.
Serve with grated Parmesan on top and some crusty French bread.
If you liked this meatball minestrone soup, you’ll enjoy these recipes, too:
- “Diet” Soup Recipe (Chicken & Veggies)
- Slow Cooker Bacon Cheeseburger Recipe, Shabby Creek Cottage
- Spicy Turkey and Rice Soup Recipe, Meet Penny
- Lemony Chicken and Orzo Soup Recipe, Good Housekeeping
- Easy Texas Gumbo Recipe
Thanks for reading my recipe! Leave a comment and let me know what your favorite soup is.
‘Til the next project,
Ann @ Duct Tape and Denim