Spinach-Pesto Meatball Soup
This 20-minute dinner is made with frozen meatballs and canned beans and tomatoes. Serve it on busy weeknights for a healthy, high fiber meal.
Ingredients
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1 16-ounce package frozen cooked Italian-style meatballs
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2 14-1/2 ounce cans diced tomatoes with Italian herbs
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1 15-ounce can cannellini beans
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1/2 cup water
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1/4 cup reduced-fat basil pesto
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2 cups baby spinach
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1/4 cup shredded Parmesan cheese
Directions
1.
Combine one-half of a 16-ounce package frozen cooked Italian-style meatballs, two 14-1/2-ounce cans diced tomatoes with Italian herbs, one 15-ounce can cannellini beans, 1/2 cup water and 1/4 cup reduced-fat basil pesto.
2.
Bring to a boil, cover, and simmer 10 minutes.
3.
Stir in 2 cups baby spinach and 1/4 cup shredded Parmesan cheese. Makes 4 servings.
Nutrition information
Calories 389, Total Fat 21 g, Saturated Fat 9 g, Carbohydrate 30 g, Fiber 8 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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