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Meatball minestrone with pesto | Daily Dine

Meatball minestrone with pesto

Combine meatballs with minestrone soup to make this easy, filling one pot. It takes just 25 minutes from prep to plate so makes an ideal midweek meal

dinnercasserole💪healthy💪low-caloriesoup

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Nutritional Information

Calories:450 kcal

Carbohydrate:38 g

Fat:19 g

Dietary Fiber:8 g

Protein:28 g

Saturated Fat:5 g

Sodium:1.2 mg

Sugar:10 g

Ingredients

1 tbsp olive oil

12 beef meatballs

1 carrot chopped

1 celery stick chopped

1 onion chopped

1 garlic clove chopped

1 garlic clove crushed

1⁄2 tsp dried oregano

1 bay leaf

400g can chopped tomatoes

400g can cannellini beans rinsed and drained

100g pasta shapes or rice

800ml low-salt vegetable or chicken stock

dash of vinegar or pinch of sugar (optional)

4 tbsp pesto

1⁄2 small bunch of basil leaves picked (optional)

Instructions

Step 1
Heat the oil in a large saucepan and fry the meatballs all over until browned. Remove and set aside on a plate. Add the carrot, celery and onion to the pan, and fry for 10 mins until soft. Stir in the garlic, oregano and bay. Tip in the tomatoes, beans, pasta and stock. Bring to a simmer.
Step 2
Add the meatballs back to the pan and cook until the pasta is tender and the meatballs are cooked through. Season, and add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, if you like. Ladle into four bowls, then swirl a spoon of pesto into each. Top with the basil to serve.