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Italian Wedding Minestrone

 Italian Wedding Minestrone
12 ServingsPrep: 45 min. Cook: 50 min.

Ingredients

  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 3 tablespoons olive oil
  • 1/2 small head cabbage, shredded
  • 2 medium potatoes, peeled and chopped
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 8 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 8 beef bouillon cubes
  • 1 teaspoon salt
  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 package (6 ounces) fresh baby spinach, torn
  • 2 cups cooked ditalini or other small pasta
  • 1/2 cup grated Parmesan cheese

Directions

  • In a stockpot, saute the onion, celery and carrots in oil until
  • tender. Add the cabbage, potatoes and green beans; cook and stir 5
  • minutes longer. Add the water, tomatoes, bouillon and salt; bring to
  • a boil. Carefully add meatballs. Reduce heat; cover and simmer for
  • 20-25 minutes or until vegetables are tender and meatballs are

2 of 2

Italian Wedding Minestrone (continued)

Directions (continued)

  • heated through.
  • Stir in the beans, spinach and pasta; heat through. Sprinkle each
  • serving with cheese. Yield: 12 servings (5 quarts).