Mindless Minestrone

• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can beef broth
• 2 cups frozen vegetables, a 16 oz. bag (corn, peas, carrots)
• 1 (14 ounce) can diced tomatoes
• 20 meatballs, precooked and frozen, defrosted
• 13 cup broken angel hair pasta (1- to 2-inch pieces)
• 1 (15 ounce) canlight red kidney beans, rinsed and drained or 1 (15 ounce) canyou can substitute homemade beans
• 1 teaspoon dried Italian seasoning
• 12 teaspoon garlic powder
• 14 cup shredded parmesan cheese or 14 cup grated parmesan cheese

1. Add both broths to a Dutch oven and place over high heat.
2. Add the vegetables, tomatoes, meatballs, and pasta to the pot and cover and bring to a boil, about 10 minutes.
3. When soup boils, uncover and stir well.
4. scraping the bottom.
5. The pasta tends to stick to the bottom.
6. Add the beans, Italian seasoning and garlic powder.
7. Reduce heat to medium or medium-high to maintain vigorous boil.
8. Stir frequently and make sure everything in the soup is hot and the vegetables and pasta are tender.
9. Serve immediately.
10. Garnish each bowl with 1 tablespoon of the Parmesan cheese.

chicken broth, beef broth, frozen vegetables, tomatoes, meatballs, pasta, canlight red kidney beans, italian seasoning, garlic, parmesan cheese

Taken from www.food.com/recipe/mindless-minestrone-367110 (may not work)