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Spinach-Pesto Meatball Soup

Spinach-Pesto Meatball Soup

Nutrition Facts
  • cal. (kcal) 389
Spinach-Pesto Meatball Soup
  • Makes: 4 servings
  • Start to Finish: 20 mins
  • Serving Size: 1 1/2cups
  • Carb Grams Per Serving: 30

Ingredients

  • 1 16 - ounce package frozen cooked Italian-style meatballs
  • 2 14 1/2 - ounces cans diced tomatoes with Italian herbs
  • 1 15 - ounce can cannellini beans
  • 1/2 cup water
  • 1/4 cup reduced-fat basil pesto
  • 2 cups baby spinach
  • 1/4 cup shredded Parmesan cheese

Directions

  1. 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.
  2. Bring to a boil, cover, and simmer 10 minutes.
  3. Stir in 2 cups baby spinach and 1/4 cup shredded Parmesan cheese. Makes 4 servings.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 389 cal., 21 g total fat (9 g sat. fat), 30 g carb. (8 g fiber), 20 g pro.

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