Meatball Minestrone

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 3 (15-ounce) cans cannellini beans, undrained and divided
• 1 (32-ounce) box chicken broth
• 1 (1.4-ounce) package vegetable soup mix
• 60 to 64 frozen cooked meatballs
• 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
• 1/2 teaspoon dried crushed red pepper
• 8 ounces uncooked rotini pasta
• 1 (10-ounce) bag fresh spinach, torn
• Garnishes: shredded Parmesan cheese, chopped fresh parsley

1. Saute garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir in 2 cans of beans and chicken broth, and bring to a boil.
2. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper; return to a boil. Add rotini, and cook, stirring often, 15 minutes.
3. Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish, if desired. Serve minestrone with breadsticks.
4. Note: For testing purposes only, we used Knorr Vegetable Soup Mix.

garlic, olive oil, cannellini beans, chicken broth, vegetable soup mix, meatballs, tomatoes, red pepper, rotini pasta, fresh spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/meatball-minestrone (may not work)