Meatball Minestrone Soup (Crock Pot)

Time: 15 min prep + 6-8 hours cookingYield: 10 servings

Ingredients:   3 (14.5 ounce) cans Italian Style Stewed Tomatoes 1 (8 ounce) can tomato sauce 4 C beef broth 1 1/2 C carrots, sliced 1/2 C onion, chopped 1 C green beans, fresh or frozen 1 t basil, dried 1 t oregano, dried 1 t thyme, dried 1 (15 ounce) can Kidney Beans  1 (15 ounce) can Garbanzo Beans 6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked 1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni 1 (10 ounce) can tomato soup Parmesan Cheese


1. Into a large crock pot, pour 3 cans Italian Style Stewed Tomatoes and 1 can tomato sauce.  2. Add 4 C beef broth. (I just dissolved 4 teaspoons beef soup base granules into 4 cups hot water.) 3. Slice 1 1/2 cup carrots, chop yourself 1/2 a cup of onions, and about 1 cup of green beans. Add them to the crock pot. 4. Next you will need 1 teaspoon basil, 1 teaspoon thyme and 1 teaspoon oregano. Once you have the seasonings measured out, crush them between your fingers as you add them to the pot. This really maximizes the flavor.  5. Drain and rinse 1 can kidney beans and 1 can garbanzo beans. Add them to the pot.  6. Now for the meatballs! These Italian Style Meatballs from Costco are absolutely fabulous.  Toss about 6 cups of these frozen treasures into your pot. Cover and let the old girl cook on high for 6-8 hours.  7. When your soup has simmered away all day and you are ready to eat, cook the pasta according to package directions.  8. Add 1 can of tomato soup into your crock pot. Give it a nice stir, cover the soup and let it heat through. Your soup should thicken just a bit with the addition of the tomato soup.  9. When you are ready to serve, dish a nice healthy portion of the pasta into each soup bowl then pour the Meatball Minestrone over the top. Garnish with a bit of grated Parmesan cheese.    Enjoy!