Meatball Minestrone

This recipe is so simple and so tasty, it left Geoff wanting more.... which says a lot, since I haven't had the best lucky with new dishes in recent weeks.

A perfect cold weather soup!  Did I mention how quick and easy it is?!

1 Tbsp. olive oil
small onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced
4 cups chicken broth
14½ oz. can diced tomatoes, in their juice
15½ oz. can pinto beans, rinsed & drained
2 tsp. Italian seasoning
1 cup orzo pasta
16 oz. bag frozen, fully cooked meatballs
grated Parmesan cheese

1. In a large pot, warm olive oil over medium-high heat.  Sauté onion and garlic until soft, about two minutes.

2. Add carrots, chicken broth, diced tomatoes, beans, Italian seasoning, and orzo pasta.  Bring to a boil.

3. Reduce heat and add meatballs.  Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender.

Serve topped with grated Parmesan.

Serves 6