Meatball Minestrone

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans, undrained and divided
• 1 (15 ounce) can kidney beans, undrained and divided
• 1 (32 ounce) box chicken broth
• 1 (1 1/2 ounce) package vegetable soup mix
• 60 -64 frozen cooked meatballs (you may also use homemade)
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 12 teaspoon dry crushed red pepper
• 8 ounces uncooked tricolor rotini pasta
• 1 cup carrot, diced (optional)
• 1 (10 ounce) bag fresh spinach, torn
• shredded parmesan cheese
• chopped fresh parsley

1. Saute garlic in hot oil in a stockpot over medium-high heat 1 minute.
2. Stir in 2 cans of beans and chicken broth, and bring to a boil.
3. Stir in vegetable soup mix until dissolved.
4. Add meatballs, tomatoes, and red pepper, and carrots, return to a boil.
5. Add rotini, and cook, stirring often, 15 minutes.
6. Stir in remaining can of beans and spinach; cook 5 more minutes.
7. Garnish, if desired.
8. Serve minestrone with breadsticks.

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

Taken from www.food.com/recipe/meatball-minestrone-153314 (may not work)