- In a Dutch oven, saute the leeks, carrot and celery in oil until
- tender. Add garlic; cook 1 minute longer. Stir in the beans, broths,
- tomatoes, spinach, basil, parsley, salt, pepper and reserved
- meatballs. Cover and cook until spinach is tender and meatballs are
- heated through. Yield: 10 servings (2-1/4 quarts).
Nutritional Facts: 1 cup equals 141 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 873 mg sodium, 19 g carbohydrate, 5 g fiber, 8 g protein.