Italian Meatball Minestrone Soup with White Beans
INGREDIENTS
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Meatballs:
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1 pound ground beef (85/15 ratio)
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1 1/2 cups fresh breadcrumbs (about a 2 ounce French roll, processed in food processor)
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2 small garlic cloves (or 1 large), pressed through garlic press
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1 teaspoon salt
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1 teaspoon Italian seasoning
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½ teaspoon black pepper
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Pinch red pepper flakes
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1 egg
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2 tablespoons milk
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Soup:
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Olive oil
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1 onion, finely chopped
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3 carrots, peeled and diced
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2 ribs celery, diced
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1 large zucchini, diced
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2 teaspoons Italian seasoning
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1 teaspoon dry oregano
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½ teaspoon black pepper
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Pinch salt
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Pinch red pepper flakes
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3 large cloves garlic, pressed through garlic press
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1 (3 ounce) can tomato paste
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5 cups beef stock, hot
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1 (15 ounce) can navy beans (or other small white beans), drained and rinsed
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Parmesan rind chunk (optional)
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2 cups fresh baby spinach leaves
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1 tablespoon chopped flat-leaf parsley
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1 tablespoon chopped basil
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1 ½ cups cooked ditalini pasta (or small elbow pasta)
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Grated parmesan, for garnish
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