Prep 10 mins
Cook 30 mins
Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl. To lower the fat I did not put Parm in the soup when I made it but just sprinkled a bit on top
- 1⁄4 cup olive oil
- 1 cup frozen chopped onions (about 6 oz)
- 4 garlic cloves, chopped
- 1 celery rib, halved lengthwise and thinly sliced crosswise
- 2 carrots, halved lengthwise and thinly sliced crosswise
- 5 1⁄4 cups reduced-sodium chicken broth (42 fl oz)
- 2 1⁄2 cups water
- 20 meatballs (refrigerated or frozen precooked, 15 to 20 ounces)
- 2 (14 ounce) cans small white beans, drained and rinsed
- 5 ounces Baby Spinach, coarsely chopped
- 1⁄2 cup finely grated parmigiano-reggiano cheese
- 3⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon black pepper
- finely grated parmigiano-reggiano cheese
- Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
- Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
- Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
- Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
Loved this, especially as it relies on things I almost always have. I used my own no-sodium broth, but canned beans as I did not have time to cook from dried, and I felt this needed no additional salt. I did add pepper and a pinch of red pepper flakes. The picky one wanted more seasonings, but I thought it did not need it, although I might try a little Italian seasoning next time. I stirred a little parmesan into the soup, but then garnished it with big flakes of shaved parmesan, which looked pretty.
This is very good. I made half as we can never eat all that soup. It was quick and delicous. I like the simplicity of the ingredients. Sometimes I just don't feel like all those spices and flavors competing. It's nice to be able to taste each vegetable's flavor. I did not add the parmessan cheese into the soup because I was serving it with cheddar cheese toast. Thank you for a nice recipe.
This is is so easy and wonderful. I have made this several times over the last couple of months. DH really likes this and requests this often. Although there is only the two of us and this makes a good size pot DH likes to takes the leftovers for lunch the next few days after I make it. The only additions I have made to the recipe is to add Italian spice and additional garlic as we are big fans of lots of garlic. I have added this my winter menus. Thanks for posting. Reviewed for Green Tag month March 2010