Categories: Ground Beef, Main Dish, Soup

Ingredients

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 3 (15 ounce) cans cannellini beans, undrained and divided
• 1 (32 ounce) container chicken broth
• 1 (1 1/2 ounce) envelope vegetable soup mix (Knorr's)
• 60 -64 frozen cooked meatballs
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 1/2 teaspoon dried crushed red pepper flakes
• 8 ounces uncooked rotini pasta
• 1 (10 ounce) package fresh spinach, torn
• shredded parmesan cheese
• chopped fresh parsley

Directions

1. Saute garlic in hot oil in a large soup pot over medium-high heat for 1 minute.
2. Add in 2 cans beans and chicken broth; bring mixture to a boil.
3. Add in vegetable soup mix; stir until dissolves.
4. Add in meatballs, tomatoes, and red pepper flakes; return to a boil.
5. Add in rotini; cook, stirring frequently, for 15 minutes.
6. Add in remaining beans and spinach; cook 5 more minutes.
7. Ladle into soup bowls; garnish with parmesan cheese and parsley.

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