Pasta e Fagioli w/ Meatballs

- 1 carrot, sliced
- 1 medium onion, chopped
- 1-2 cloves garlic, chopped
- 2 Tbs Extra Virgin Olive Oil
- 3 Tbs Tomato Paste (about 1/2 of a 6 oz can)
- 4 cups chicken broth (or I use 4 bouillon cubes and 4 cups of water)
- 2 cups of water (not the same water as above)
- 1 19 oz can Cannellini Beans, drained
- 1 14.5 oz can diced tomatoes
- 1 lb lean ground beef (could also use pork)
- 1 egg
- 1/2 cup bread crumbs
- 1/3 cup grated parmesan cheese
- 1 cup of a mini pasta (I used mini bowties)

-- Place a large saucepot over medium-high heat - add olive oil.


-- Add the onion, carrot, celery, and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water, tomatoes, and beans to the pot, and bring the liquids up to a bubble.


-- While the soup is heating up, combine the ground beef, egg, bread crumbs, cheese, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine.


-- When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the meatballs until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.

-- Serve with grated parmesan and fresh bread (not included in calorie count.)


-- Makes about 8 1-cup servings.


-- Regarding the sodium content, I don't think it is truly that high because I drained the cannellini beans before adding them to the soup.

Number of Servings: 8

Recipe submitted by SparkPeople user KELLYCURL.