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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl. To lower the fat I did not put Parm in the soup when I made it but just sprinkled a bit on top Ingredients:
1/4 cup olive oil |
1 cup frozen chopped onions (about 6 oz) |
4 garlic cloves, chopped |
1 celery rib, halved lengthwise and thinly sliced crosswise |
2 carrots, halved lengthwise and thinly sliced crosswise |
5 1/4 cups reduced-sodium chicken broth (42 fl oz) |
2 1/2 cups water |
20 meatballs (refrigerated or frozen precooked, 15 to 20 ounces) |
2 (14 ounce) cans small white beans, drained and rinsed |
5 ounces baby spinach, coarsely chopped |
1/2 cup finely grated parmigiano-reggiano cheese |
3/4 teaspoon salt (to taste) |
1/4 teaspoon black pepper |
finely grated parmigiano-reggiano cheese |
Directions:
1. Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
2. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
3. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
4. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
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