Meatball Minestrone Soup |
| Name: |
Katie Casey |
| Base: |
Fort Bragg, NC |
| Recipe: |
Ingredients
3 (14.5 ounce) cans Italian Style Stewed Tomatoes
1 (8 ounce) can tomato sauce
4 C beef broth
1 1/2 C carrots, sliced
1/2 C onion, chopped
1 C green beans, fresh or frozen (I used a can)
1 t basil, dried
1 t oregano, dried
1 t thyme, dried
1 (15 ounce) can Kidney Beans, rinsed and drained
1 (15 ounce) can Garbanzo Beans, rinsed and drained
6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked
1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni, cooked and drained
1 (10 ounce) can tomato soup
Parmesan Cheese
Directions
1. Add everything to your crock pot except the pasta, tomato soup, and parmesan chese.
2. Cook on high for 6-8 hours.
3. Add your can of tomato soup to your crock pot and stir. Let it heat through and you are ready to sere.
4. Place a handful of your cooked pasta in the bottom of your bowl. Top with a few spoonfuls of the soup and parmesan cheese. Mix and enjoy. |
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