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Spinach-Pesto Meatball Soup

Rated : 
 by 8 people
Makes: 4 servings
Serving size: 1 1/2 cups Start to Finish 20 mins View Nutrition Facts


  • 1 16 ounce  package frozen cooked Italian-style meatballs
  • 2 14 1/2ounces  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


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.

Spinach-Pesto Meatball Soup
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What do you think? Rate this recipe!

mdmachlin wrote:

Too much saturated fat! I would go with a leaner meatball in this soup.

2/9/2012 10:13:42 AM Report Abuse

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