Friday, March 30, 2012

Spinach-Pesto Meatball Soup

1/2 of a 28oz package frozen cooked Italian-style meatballs
2 cans (14.5oz each) diced tomatoes with Italian spices
1 can (15oz) cannellini beans, drained and rinsed
2/3 cup water
generous 1/4 cup basil pesto
2 cups baby spinach
1/4 cup freshly grated Parmesan cheese

1. Combine the still-frozen meatballs, tomatoes with juice, beans, water and pesto. Bring to a boil, cover, reduce heat and simmer for 10 minutes.

2. Stir in 2 cups of spinach. Allow to wilt.

3. Spoon into bowls and served topped with Parmesan.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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