From Grams: The Publix Supermarket made this and gave customer taste samples and it was SO delicious that I took their recipe card and plan to make it soon. They served with Italian bread.
Ingredients:
2 cloves garlic, coarsely chopped
1 1/2 lb. lean ground beef, 7% fat
1/2 cup Italian bread crumbs
1 egg, beaten
2 tbsp. sun dried tomato pesto
1/2 tsp. salt
1/2 tsp pepper, divided
1 tbsp. canola oil
8 oz. carrot trinity mix (fresh diced onions, celery, carrots)
3 cups fresh spinach leaves
2 cans cannellini beans (15-16 oz) drained
1 (32 oz) box unsalted chicken stock
1/2 cup grated Parmesan cheese
Prep
1. Combine beef. bread crumbs, egg tomato pesto, 1/2 tsp salt. 1/4 tsp. pepper until blended. Shape into 1 inch meatballs (about 25-30,) wash hands
2. Preheat large stockpot on medium-high 2-3 minutes. Place oil in pan, then add meatballs (in batches) cook & turn 6-8 minutes or until browned.
Remove meatballs from pan and set aside.
3. Add trinity mix and garlic to pan; cook & stir 2-3 minutes or until onions soften. Add spinach; cook 2-3 minutes or until spinach wilts.
4. Reduce heat to medium-low, stir in beans, stock, meatballs and remaining 1/4 each salt & pepper; simmer approx 7-10 minutes or until soup is hot. Top with cheese & serve.
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