Meatball Minestrone - cooking recipe

Ingredients

3 garlic cloves, minced
1 tablespoon olive oil
3 (15 ounce) cans cannellini beans, undrained and divided
1 (32 ounce) container chicken broth
1 (1 1/2 ounce) envelope vegetable soup mix (Knorr's)
60 -64 frozen cooked meatballs
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1/2 teaspoon dried crushed red pepper flakes
8 ounces uncooked rotini pasta
1 (10 ounce) package fresh spinach, torn
shredded parmesan cheese
chopped fresh parsley

Preparation

Saute garlic in hot oil in a large soup pot over medium-high heat for 1 minute.
Add in 2 cans beans and chicken broth; bring mixture to a boil.
ADd in vegetable soup mix; stir until dissolves.
Add in meatballs, tomatoes, and red pepper flakes; return to a boil.
Add in rotini; cook, stirring frequently, for 15 minutes.
Add in remaining beans and spinach; cook 5 more minutes.
Ladle into soup bowls; garnish with parmesan cheese and parsley.