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  • 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) 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


  • 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 heated through.
  • Stir in the beans, spinach and pasta; heat through. Sprinkle each serving with cheese.
Nutrition Facts
1-2/3 cups: 271 calories, 11g fat (4g saturated fat), 17mg cholesterol, 1222mg sodium, 31g carbohydrate (5g sugars, 7g fiber), 13g protein.

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