Recipe Ingredients
- 6 cups low-sodium chicken broth
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14-ounce) bag Simek’s Kids Mini Beef Meatballs
- 2 medium carrots, cut into 1/2-inch pieces
- 2 stalks celery, cut into 1/2-inch pieces
- 1 large yellow onion, cut into 1/2-inch pieces
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh basil, plus chopped fresh basil, for garnish
- Kosher salt and freshly ground black pepper, to taste
- 2 cups ditalini pasta
- 1 medium zucchini, cut into 1/2-inch pieces, or 2 cups frozen sliced zucchini blend
- 1 cup frozen chopped spinach
- Grated Parmesan cheese, for garnish
Recipe Directions
- Combine broth, tomatoes, beans, meatballs, carrots, celery, onions, tomato paste, garlic, bay leaves, rosemary and basil sprigs in a large slow-cooker. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, until vegetables are tender and flavors develop. Season with salt and pepper, to taste.
- Stir in pasta, zucchini and spinach and cook, covered, for 25 to 30 minutes, until pasta and vegetables are tender. Discard bay leaves, rosemary sprigs and basil sprigs.
- Divide soup between bowls. Garnish with chopped basil and Parmesan. Serve and enjoy.
