Category
Soup
Servings
4
Prep Time
7 minutes
Total Time
30 minutes
A simple step-by-step guide to Chef Pino's Meatless Meatball Minestrone!
Ingredients
- 1 Package of Zoglo’s Incredible™ Meatballs
- 1 Onion (chopped)
- 1 Medium Carrot (chopped in ¼ inch half moons)
- 2 Stalks of celery (chopped)
- 2 Cloves of Garlic (sliced)
- 2 Bay Leaves
- ½ Tablespoon of Dry Oregano
- ¼ Teaspoon of Hot Pepper Flakes
- 1 Can of 398ml crushed or diced tomatoes
- 2 ½ Cups of Vegetable Stock (low or no sodium)
- 3 Medium Yukon Gold Potatoes (chopped into ½ inch pieces)
- 150 Grams of green beans (cut into 1-inch pieces)
- 3 Tablespoons of Extra Virgin Olive Oil
-
Fresh Parsley [optional]
-
Freshly grated Parmigiano Cheese [optional]
Directions
Heat oil in a heavy bottom pot over medium-heat.
Add in the onion, celery, carrot, garlic, bay leaves, oregano, hot pepper flakes and season with salt and pepper
Cook for about 4-5 minutes (be sure to stir occasionally!)
Add in the crushed tomatoes and continue to cook for another 2-3 minutes
Increase the heat to high and add in the vegetable stock and potatoes
Bring to a boil, cover and lower the heat to a simmer for 12-14 minutes or until the potatoes are just tender
Add in the Zoglo’s Incredible™ Meatballs and green beans
Simmer uncovered until the potatoes are fully tender and the meatballs are cooked through (this will take about 10-12 minutes!)
Ladle into serving bowls and garnish with parsley and Parmigiano cheese if desired
Tips from Chef Pino
Enjoy 💚
Pro-Tip: Leave the Parmigiano cheese to make this dish vegan friendly!
Product Used:
