Tuscan White Bean Soup with Mini Meatballs

This hearty, satisfying soup features fire-roasted tomatoes, cannellini beans, fresh leafy spinach, homemade mini meatballs and a richly seasoned broth. It's perfect comfort food for a cold night, served alongside warm, crusty bread. It's loaded with protein, coming in 23 grams per cup. Serve as a first course, as they often do in Italy, or as a filling main course.

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INGREDIENTS:

• 28 oz. Fire-Roasted Tomatoes, drained
• 2 C. Fresh Spinach, stems trimmed
• 28 oz. Cannellini Beans, drained and rinsed
• 6 C. Chicken Bone Broth or Chicken Stock
• 2 Tbsp. Olive Oil
• 1 Tbsp. Salted Butter
• 1 med. Sweet Onion (White or Yellow) finely chopped
• 4 Cloves Fresh Garlic, peeled and finely minced, divided
• 1 Tbsp. Tomato Paste
• 1 Tbsp. Kosher Salt, or to taste
• 1 tsp. Black Pepper, or to taste
• 1 tsp. Dried Basil
• 1 tsp. Dried Oregano
• ¼ tsp. Dried Thyme Leaves
• 1 tsp. Granulated Sugar
• 1 C. Heavy Cream
• ½ C. Freshly Grated Parmesan Cheese parmesan rind, optional

Mini Meatballs

• 1 Lb. Ground Beef, Pork & Veal Blend (Meatball or Meatloaf Mix)
• ½ C. Italian-Style Breadcrumbs
• ½ C. Grated Parmesan Cheese
• 2 Tbsp. Sweet Onions (White or Yellow) finely chopped
• 1 Lg. Egg
• 2 Cloves Fresh Garlic, finely minced
• 2 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 2 Tbsp. Heavy Cream or Milk
• 1 Tbsp. Italian Seasoning

INSTRUCTIONS:

Step 1: Gather and measure all of your ingredients.

Step 2: In a large mixing bowl, combine all of the meatball ingredients. Use your hands to fully incorporate without overworking the meat.

Step 3: In a medium sized pot over medium-high heat, add the olive oil and butter. Begin to sweat the onions with a pinch of salt and pepper, 4-5 minutes, just until the onions become translucent in color.

Step 4: While the onions are cooking, begin forming the mini meatballs. Each should be approximately 1-½ teaspoons in size. Whether you are using a small scoop or a teaspoon for portioning, try to keep them uniform in shape and size. Place portioned meatballs onto a parchment-lined sheet pan, stopping intermittently to give the onions a quick stir every now and again.

(Note: 1 Lb. should yield 60, 0.25 oz meatballs, 1-½ teaspoon in size)

Step 5: After a few minutes, reduce the temperature to medium heat, add the garlic, and cook one more minute, stirring frequently to avoid allowing the garlic to burn.

Step 6: In the center of the onion-garlic mixture, add the tomato paste, and break it up, allow to heat up about thirty seconds, then mix everything together.

Step 7: Toss in the spinach, along with a little more salt and pepper to season, stirring around the pot just until the spinach begins to wilt.

Step 8: Add in the fire-roasted tomatoes and the broth, stirring everything together. Increase the heat back to medium-high.

Step 9: Add in your dried herbs and bay leaf, sugar, and the parmesan rind, if including. Bring the soup to a slow simmer, adjusting the heat as needed so the soup does not boil.

Step 10: In the meantime, finish up portioning the mini meatballs, and drop them into the soup, a few pieces at a time, stirring as you go.

Step 11: Add in the freshly grated parmesan and mix everything together. Allow the soup to simmer about 15-20 minutes, just to ensure the meatballs are thoroughly cooked through.

Carefully taste the broth and adjust the salt and pepper, if needed.

Step 12: Remove the bay leaf, then add in the cannellini beans and the heavy cream.

Step 13: Keep warm until ready to serve. Cool any leftovers completely before storing in an airtight container.