1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 15-oz can tomato sauce
1 14.5-oz can Italian-style diced tomatoes
1 32-oz box chicken broth (if making this soup vegetarian, substitute vegetable broth)
8 ounces dried pasta (small size such as shells, macaroni or rotini)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 15-oz can white kidney or navy beans, drained and rinsed
12 ounces prepared,fully-cooked meatballs, thawed if frozen
grated parmesan cheese to sprinkle on top to serve
Add the minced garlic and sauté for another minute. Stir in the tomato sauce, diced tomatoes, broth, dried pasta, Italian seasoning, salt and pepper. Bring to a boil, cover the pot and cook for 5 minutes.
Add the thawed, cooked meatballs and drained, rinsed beans. Give the soup a good stir to combine everything. Bring to a boil, reduce heat to low, cover pot and simmer for 45 minutes. Serves 6.
To serve, ladle the soup into serving bowls and sprinkle grated Parmesan cheese on top. Serve with big hunks of crusty whole-grain bread.