Beans, bows, meatball, tomato soup

Yield: 4 Servings

Measure Ingredient
1 tablespoon Finely chopped onion; sauted a bit
1 \N Egg; beaten
½ cup Soft bread crumbs; (2/3 slice)
2 tablespoons Grated parmesan cheese
1 tablespoon Parsley; chopped
¼ teaspoon Garlic powder
\N \N Pepper; to taste
½ pounds Lean ground beef
15 ounces Canned tomatoes with basil; 'pasta ready'
½ cup Beef broth
8 ounces Canned garbanzo beans; rinsed and drained
2 cups Water
1 teaspoon Italian seasonings; rubbed
½ cup Uncooked bow tie pasta
2 cups Spinach leaves; torn
1 cup Sliced mushrooms



Make 24 - 36 meatballs. Brown about 8 minutes. Drain. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings. Bring just to a boil. Add bows. Reduce heat to gently but continally cook the pasta (8 minutes). Add spinach, mushrooms and meatballs. Serve now: simmer to heat through (20 minutes). Serve later: Turn heat off. Cover and let stand no more than 30 minutes. Reheat gently (10 minutes on low) and serve.

Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT) From: PatH <phannema@...>

Suggested Wine: marlot Serving Ideas : italian bread

NOTES : This soup has a lot of eye-appeal. Beefy tomato soup with garbanzos, pasta, mushrooms, meatballs and spinach. Mar 1996, used leftover meatloaf instead of meatballs. See 'Herbed Meat Loaf with Sun-Dried...' Reheated well in micro. Approx 8-oz bowls: 300 cal (26% from fat)

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