Wednesday, November 10, 2010

Creamy Minestrone and Meatball Soup

And again, sorry for the lack of a picture. I found this recipe on Tablespoon and it was awesome. It was so perfect for a chilly night.

8 oz. Cream Cheese
1 lb. frozen Italian Meatballs (or make your own!)
1 large onion, chopped
2 large carrots, shredded
1 30 oz. can diced tomatoes
1 large zucchini, chopped
1 15 oz. can red kidney beans, rinsed and drained
1 15 oz. can great northern beans, rinsed and drained
48 oz. beef broth
3 c water
1 T dried oregano
2 T dried basil
2 tsp. ground black pepper
1 26 oz. jar spaghetti sauce
8 oz small uncooked pasta

Put a large pot on medium high heat. Saute onion for 3 to 5 minutes. Reduce heat to medium low and add carrots and tomatoes. Cook for about 10 minutes. Add every remaining ingredient EXCEPT the cream cheese. Simmer for 20 minutes. Add in the cream cheese and stir until it is melted and incorporated. Serve hot.

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