Spinach and Pesto Meatball Soup

I used to not like spinach unless it was raw.  But ever since I had my friend Kathy’s pasta dish with spinach, I kind of liked the way it tasted cooked in a dish.  This recipe is from one of my favorite sources for ideas: Fitness Magazine.  The one thing you can do differently is make your own meatballs (like the chicken ones I made for pasta) instead of store bought.  Either way, this is a totally simple and easy dish to make.

Spinach & Pesto Meatball Soup

• Combine one-half of a 16-ounce package frozen cooked Italian-style meatballs, two 14.5-ounce cans diced tomatoes with Italian herbs, one 15-ounce can cannellini beans, 1/2 cup water, and 1/4 cup reduced-fat basil pesto (you can buy that in a jar by the pasta sauces).

• Bring to a boil, cover, and simmer 10 minutes.

• Stir in 2 cups baby spinach and 1/4 cup shredded Parmesan cheese.  389 calories, 20g protein, 30g carbohydrate, 21g fat (9g saturated), 8g fiber.

   

  How simple is that?  Since winter still wants to hang on for dear life in the Chicago land area, I’m still going to be eating soup for a while!!