Meatball Minestrone

• mini meatballs
• 1 can (28 oz.) whole tomatoes, undrained
• 1 can (15 to 16 oz.) kidney beans, undrained
• 1 can vacuum-packed whole kernel corn (11 oz.), undrained
• 2 medium stalks celery, sliced (about 1 c.)
• 1 medium onion, chopped (about 1/2 c.)
• 2 c. water
• 1/2 c. dry red wine or water
• 1/2 tsp. pepper
• 2 medium zucchini, sliced (about 2 c.)
• 1 tsp. salt
• 1 Tbsp. Italian seasoning
• 1 c. broken uncooked spaghetti

1. Prepare mini meatballs.
2. Mix remaining ingredients except spaghetti and zucchini in Dutch oven; break up tomatoes.
3. Heat to boiling; stir in meatballs.
4. Heat to boiling; stir in spaghetti and zucchini.
5. Heat to boiling; reduce heat.
6. Cover and simmer about 12 minutes, stirring occasionally, until spaghetti and zucchini are tender.
7. Sprinkle each serving with grated Parmesan cheese if desired.
8. Makes 12 servings.

meatballs, tomatoes, kidney beans, kernel corn, stalks celery, onion, water, red wine, pepper, zucchini, salt, italian seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946524 (may not work)