Minestrone Soup with Meatballs

🧂 Ingredients

• 6 cups spicy V8 juice

  (can substitute non-spicy version)
• 1 15.5 oz can cannellini beans
• 1 Tablespoon sugar
• 2 cups beef broth
• 2 14.5 oz cans diced Italian-style tomatoes
• 15 oz can crushed tomatoes
• 15.5 oz can light red kidney beans
• 2 large carrots

  chopped
• 2 stalks celery

  chopped
• 2 cups fresh green beans

  snapped into 1-inch pieces
• 3 Tablespoons fresh chopped oregano
• 3 Tablespoons fresh chopped basil
• 1 Tablespoon fresh chopped thyme
• ½ Tablespoon black pepper
• 1 teaspoon salt
• ½ medium onion

  diced
• 5 garlic cloves

  minced
• 2 whole bay leaves
• 1 lb Italian Meatballs
• 1 zucchini

  chopped
• 8 oz orecchiette pasta
• 4 cups chopped spinach

Instructions

• 1 Start the Soup: Add all ingredients except the meatballs, pasta, zucchini, and
  spinach to a large stockpot. Stir well to combine, then cover and bring to a
  boil. Reduce the heat to a simmer and let it cook while you prepare the
  meatballs.
• 2 Prepare the Meatballs: Follow the recipe for Italian Meatballs and cook them.
  Once the meatballs are ready, add them along with the zucchini to the simmering
  soup.
• 3 Cook the Pasta: While the meatballs are cooking, bring a separate pot of water
  to a boil and cook the pasta to al dente.
• 4 Finish the Soup: Add the cooked pasta and chopped spinach to the soup. Simmer
  everything together for an additional 20–30 minutes, allowing the flavors to
  meld.
• 5 Serve: Ladle the soup into bowls and garnish with your choice of grated Parmesan
  or Italian blend cheese. Enjoy!

Nutrition Info