Spinach-Pesto Meatball Soup
- cal. (kcal) 389
- Makes: 4 servings
- Start to Finish: 20 mins
- Serving Size: 1 1/2cups
- Carb Grams Per Serving: 30
package frozen cooked Italian-style meatballs
14 1/2 -
cans diced tomatoes with Italian herbs
can cannellini beans
reduced-fat basil pesto
shredded Parmesan cheese
- Combine one-half of a 16-ounce package frozen cooked Italian-style meatballs, two 14-1/2-ounce cans diced tomatoes with Italian herbs, one 15-ounce can cannelloni beans, 1/2 cup water and 1/4 cup reduced-fat basil pesto.
- Bring to a boil, cover, and simmer 10 minutes.
- Stir in 2 cups baby spinach and 1/4 cup shredded Parmesan cheese. Makes 4 servings.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 389 cal., 21 g total fat (9 g sat. fat), 30 g carb. (8 g fiber), 20 g pro.