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Beans, Bows, Meatball, Tomato Soup

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Submitted by cruisinbeck

YIELD

6 servings

PREP

20 min

COOK

50 min

READY

100 min

Ingredients

Meatball
1 15
TABLESPOON ML ONIONS
finely chopped, sauted a bit
1 1
EACH EACH EGGS
beaten
½ 118
CUP ML BREAD CRUMBS
soft
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
¼ 1.3
TEASPOON ML GARLIC POWDER
1 1
X X BLACK PEPPER
to taste *
½ 226.8
Soup
15 433.5
OUNCES ML/G TOMATOES, CANNED
with basil
½ 118
CUP ML BEEF STOCK
8 231.2
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned, rinsed and drained
2 473
CUPS ML WATER
1 5
TEASPOON ML ITALIAN SEASONING
rubbed *
½ 118
CUP ML BOW-TIE PASTA (FARFALLE)
uncooked *
2 473
CUPS ML SPINACH
torn
1 237
CUP ML MUSHROOMS
sliced

Directions

Make 24 to 36 meatballs.

Brown about 8 minutes.

Drain.

In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings.

Bring just to a boil.

Add bows.

Reduce heat to gently but continally cook the pasta (8 minutes).

Add spinach, mushrooms and meatballs.

Serve now: simmer to heat through (20 minutes).

Serve later:

Turn heat off.

Cover and let stand no more than 30 minutes.

Reheat gently (10 minutes on low) and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 297 29% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 613mg 26%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 48g
Vitamin A 34% Vitamin C 31%
Calcium 14% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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