Meatball Minestrone - cooking recipe

Ingredients

mini meatballs
1 can (28 oz.) whole tomatoes, undrained
1 can (15 to 16 oz.) kidney beans, undrained
1 can vacuum-packed whole kernel corn (11 oz.), undrained
2 medium stalks celery, sliced (about 1 c.)
1 medium onion, chopped (about 1/2 c.)
2 c. water
1/2 c. dry red wine or water
1/2 tsp. pepper
2 medium zucchini, sliced (about 2 c.)
1 tsp. salt
1 Tbsp. Italian seasoning
1 c. broken uncooked spaghetti

Preparation

Prepare mini meatballs.
Mix remaining ingredients except spaghetti and zucchini in Dutch oven; break up tomatoes.
Heat to boiling; stir in meatballs.
Heat to boiling; stir in spaghetti and zucchini.
Heat to boiling; reduce heat.
Cover and simmer about 12 minutes, stirring occasionally, until spaghetti and zucchini are tender.
Sprinkle each serving with grated Parmesan cheese if desired.
Makes 12 servings.