The local paper had this recipe in it and I wanted to try it , It is really good and the left overs are even better. 
Chuck.................
Makes 8 servings
3 , 14 oz cans of low sodium beef broth.
15 oz canned cannellini beans , rinsed ( they are white kidney beans )
14.5 oz canned diced tomatoes with basil , garlic and oregano , undrained.
12 to 16 oz package frozen cooked meatballs, thawed.
1 , 10 oz package frozen mixed vegetables. ( I got the 24 oz bag and used half of it )
1 Cup small pasta ( elbow macaroni or small shells )
Snipped fresh parsley for garnish , if desired.
1. In a Dutch oven combine everything but the macaroni and bring it to a boil , Then add the macaroni. Return to boiling : reduce the heat.
2. Simmer , uncovered , 10 minutes , ( I cooked mine a shade longer till the Marconi was done ) ladle into bowels and serve.
Recipe Note.... The paper adapted this from the Better Homes and Gardens : The Ultimate Soups & Stews Book.
Chuck.................
Makes 8 servings
3 , 14 oz cans of low sodium beef broth.
15 oz canned cannellini beans , rinsed ( they are white kidney beans )
14.5 oz canned diced tomatoes with basil , garlic and oregano , undrained.
12 to 16 oz package frozen cooked meatballs, thawed.
1 , 10 oz package frozen mixed vegetables. ( I got the 24 oz bag and used half of it )
1 Cup small pasta ( elbow macaroni or small shells )
Snipped fresh parsley for garnish , if desired.
1. In a Dutch oven combine everything but the macaroni and bring it to a boil , Then add the macaroni. Return to boiling : reduce the heat.
2. Simmer , uncovered , 10 minutes , ( I cooked mine a shade longer till the Marconi was done ) ladle into bowels and serve.
Recipe Note.... The paper adapted this from the Better Homes and Gardens : The Ultimate Soups & Stews Book.