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  • 2 olive oil
  • 1 cup thinly sliced carrots
  • 1 cup diced onion
  • 1/4 cup diced celery
  • 1 medium zucchini, diced
  • 1 can (15-oz) Great Northern or cannellini beans, rinsed and drained
  • 1 can (14-oz) diced tomatoes, undrained
  • 1 can (14-oz) fat-free, reduced-sodium chicken broth
  • 3 water
  • 3 long-grain brown rice
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 package (1-lb) frozen turkey or beef meatballs
  • Chopped fresh parsley


1. Heat oil in a large pot over medium-high heat. Add carrots, onion, celery and zucchini. Cook, stirring occasionally, until onion is softened, about 7 minutes. Add beans, tomatoes, broth, water, rice, Italian seasoning, salt and pepper. 2. Cover and bring to a boil. Reduce heat and simmer 30 minutes. 3. Cook meatballs according to package instructions. During the last 10 minutes of cooking the soup, add the meatballs and simmer until thoroughly heated. 4. Ladle into soup plates and sprinkle with chopped parsley. Serves 6

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