Our spin on this traditional and soup is hearty, satisfying, and easy!
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
12 Butera chicken meatballs
1 small yellow onion, chopped
2 carrots, diced
1 or 2 minced garlic cloves
I can cannellini beans
6 cups low sodium chicken broth
1/2 - 1 cup tiny pasta (e.g. ditalini, orzo, mini farfalle, or couscous)
1 bunch shredded greens (kale, collards, spinach, or chard)
Grated Parmesan cheese
• In a large pot or deep pan sauté meatballs, onion, carrots, garlic, red pepper flakes, and cannellini beans until onions are translucent and meatballs are browned, 5-7 min over medium heat.
• Add the chicken stock, bring to a boil, and then add the pasta. Use more pasta if you like a lot of pasta in your soup. When the pasta is almost al dente stir in the shredded greens.
• Lower the heat and simmer five minutes. Serve hot, and top with grated Parmesan cheese.