Italian Meatball and Bean Stew
Doug Roese / Lakewinds Natural Foods
This stew-like soup can easily be a meal; just add some crusty garlic bread and a green salad. Skip the cheese for non-dairy, and use veggie stock and baked tofu instead of the meat products for a vegetarian treat.
Yields 6-8 servings
Ingredients:
1/2 cup olive oil
1 tablespoon fresh, minced garlic
1 cup thinly sliced onion
1 cup diced carrots
1 cup diced celery
1 1/2 cups diced zucchini
1 cup diced green beans
2- 14.5 oz can fire-roasted diced tomatoes, with juice
1/2 teaspoon black pepper
1 teaspoon basil
1 teaspoon oregano
3 cups chicken stock
2 cups water
1 1/2 cups orzo
1 can white beans, rinsed
1 can black beans, rinsed
1- 10 ounce box of Sheldon’s Turkey Meatballs (sliced in half)
1/2 cup freshly grated Parmigiano Reggiano
1 tablespoon minced fresh basil
Instructions:
1. In a large, heavy-bottomed stockpot, cook the onion and garlic in the olive oil until golden. Add, one at a time, the carrots, celery, zucchini, and green beans, cooking each 2-3 minutes before adding the next.
2. Add the tomatoes and juice, spices, stock and water. Bring to boil, then down to a simmer for 2 hours.
3. Add orzo, beans and meatballs; cook until orzo is tender.
4. Off the heat, add cheese and fresh basil. Serve immediately.