Let’s just jump in and BATHE in this, shall we?!

MEATLOAF MINESTRONE

This soup is filling and so easy…it doesn’t take hours to simmer, but can be on the table in 50 minutes! Full of vegetables and  chunks of leftover meatloaf floating in a seasoned broth….for your family add a crusty Italian loaf rubbed with garlic and drizzled with olive oil and there’s your complete meal!

Vege Version:  Use vegetarian meatballs.  Trader Joe’s has some available, that are very good. OR leave them out altogether…still scrumptious!

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.

.

2 tablespoons olive oil

1 cup diced onion

1/2 cup diced carrots

3/4 cup diced celery

2 garlic cloves, minced

1 1/2 cups shredded cabbage

1 medium zucchini, sliced

6 cups beef or vegetable broth

1 tablespoon Italian Seasoning herb mix

1/4 teaspoon black pepper

1/2 teaspoon sugar

Salt to taste

One 28-ounce can diced tomatoes, UNDRAINED

One 6-ounce can tomato paste

2 cups or more of chunks of leftover meatloaf OR prepared meatballs (24 regular-sized)

One 15-ounce can Cannellini or Great Northern Beans, drained

One 14-ounce can Italian green beans, drained

1/2 cup small shell pasta – optional

.

In large saucepan, over medium-low heat, saute onion, garlic, carrots, celery and zucchini in olive oil until onions are soft and transparent. Add cabbage, broth, seasonings, pepper, sugar, tomatoes, and tomato paste. (If using meatBALLS instead of LOAF, add them here.) Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans and pasta. Cook until pasta is tender. Carefully stir in meatloaf and gently heat through. Serve with shredded parmesan cheese sprinkled on top. Makes eight 1-cup servings.

With pasta:

Per Serving: 298 Cal; 16 g Protein; 14 g Tot Fat; 29 g Carb; 6 g Fiber; NET Carbs: 23 g; 6 g Sugar; 420 mg Sodium

Without pasta:

Per Serving: 273 Cal; 15 g Protein; 14 g Tot Fat; 24 g Carb; 5 g Fiber; NET Carbs: 21 g; 6 g Sugar; 420 mg Sodium

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13 Comments Add yours

  1. carol says:

    Linda, this sounds so delicious! Cannot wait to try it. I already have meatloaf on the menu for next week. I’ll be sure to make a really big one so that I have leftovers. Thanks for sharing all of your wonderful ideas with us.

  2. gordolamb says:

    I cannot wait to try this recipe! I always seem to have left over meatballs kicking around. What a great idea on how to use them! Thanks a lot!

  3. Leeci says:

    This sound delicious!! Printing this out so I can make in this weekend!! THANKS!

  4. Joselyn says:

    Leave it to my friend Linda to come up with this fabulous recipe-I can’t wait to make it!!!

  5. Veronica M says:

    Woo-hoo! You’ve got my tummy rumblin. 🙂 Fabulous idea for leftover meatloaf–I will have to try it next time I make some. Love your pics.

  6. CaSaundra says:

    This looks great–I am a huge fan of using leftovers to make another delicious meal, and this sounds like it would fit the bill! 🙂

  7. patti says:

    O-M-G this looks sooooooooooooo good! I cannot for the life of me make soup unless I follow a recipe…will be trying this one out this weekend!!! yummmm

  8. Comfort food at its best! Love the pics, too!

  9. DOREEN SOIN says:

    You are funny! I love soup and I am making this tomorrow!

    P. S. Did you see the Pioneer Woman in Seattle?

    1. Linda says:

      I didn’t know she was here!! That would have been fun – I love her recipes and site!

  10. patti says:

    seriously best soup i ever made…..its all gone..

    1. Linda says:

      WOOHOO!! Thanks for the great review, Patti. Makes my day!

  11. Jennifer says:

    Wowee, this is such a fabulous idea! I don’t have meatloaf leftover this time, but I have six meatballs and a 1/2 cup of marinara (not really enough for a family of three) that I think would be delish tossed into this soup.

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