Recipe: White Bean and Meatball Soup

This heart and filling soup is perfect for a chilly day. In the future I might actually add half the amount of meatballs as it was VERY meatball-y or rolling them smaller might help instead. Either way you can replace white beans with any other beans you have on hand and it probably wouldn’t hurt either.

White Bean and Meatball Soup
Serves 6
  1. 2 tablespoons olive oil
  2. 4 carrots, diced
  3. 1 onion, diced
  4. 1/4 cup diced celery
  5. 1 zucchini, diced
  6. 1 can white beans, drained
  7. 1 can crushed tomatoes
  8. 2 cups chicken stock
  9. 2.5 cups water
  10. 1 teaspoon Italian seasoning
  11. salt and pepper, to taste
  12. 1 lb of already cooked meatballs (homemade or store)
  1. Heat oil in a large pot and once hot add carrots, onion, celery and zucchini. Cook, stirring occasionally, until onion is softened, about 7 minutes.
  2. Add beans, tomatoes, broth, water, rice, Italian seasoning, salt and pepper then cover and reduce heat simmering 20 minutes.
  3. Add the meatballs and simmer for about 5-10 more minutes until thoroughly heated.
Adapted from Relish
Adapted from Relish
Mab Made Food

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