Tuscan Meatball and Bean Soup

This Tuscan Meatball and Bean Soup is easy and delicious, full of Italian flavor, and a perfect way to use up some vegetables!

All Winter long, I haven’t had much of a desire for a steaming hot bowl of soup.  Of course, it was 60 degrees this past weekend and it’s going to be pretty warm this week, as well.  So now my craving for a hearty bowl of soup is in full force! But that’s how it usually goes.

I do like a good bowl of soup on a snow day, but I definitely get a craving for it during the heat of Summer, too! Ridiculous, I know.  But this is coming from a girl who craves ice cream in the Winter more than she does in the Summer!

My fridge has been filled to the brim with all kinds of veggies lately. I decided to use some of them up and make a big pot of soup last week.  I wanted to make a high protein, veggie loaded soup.  I started with a tomato base and added vegetable broth and a ton of veggies.  For protein, I added cannellini beans (a favorite pantry staple) and some frozen turkey meatballs.

This is a soup that’s perfect for this time of year (or when you’re craving a bowl of soup in 90 degree weather like I sometimes do). It’s so easy to make, too!  I let this cook in the slow cooker on low for most of the day.  It’s easy enough to make on the stovetop, too.  It made a pretty big batch that I separated into containers – one smaller one for the fridge and a big container for the freezer.

This soup is healthy, colorful, and full of Italian flavor!  Use the veggies in the recipe or whatever you have on hand.  Next time, I might add some fresh green beans and mushrooms!

Print

Yum

Tuscan Meatball and Bean Soup

Ingredients

• 1 can cannellini beans, rinsed and drained
• 1 - 12 oz. bag frozen turkey meatballs
• 17 oz. tomato bisque/soup
• 2 1/2 c. vegetable broth
• 1/2 medium-large red onion, chopped
• 2 garlic cloves, chopped
• 2 c. crinkle carrots
• 1 small bunch kale, rinsed with leaves torn and ribs removed
• 1/2 tsp. red pepper flakes
• Salt and black pepper, to taste

Instructions

1. Add all ingredients to a slow cooker and stir.
2. Season with salt and pepper, to taste.
3. Cook on low for 8 hours or more.
4. Store in airtight containers in the fridge or freezer.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://www.livinglavidaholoka.com/tuscan-meatball-bean-soup/

PIN FOR LATER

What kind of soup have you been craving this Winter?