INGREDIENTS:
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2 tablespoons olive oil
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1 medium onion chopped
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2 large carrots peeled and chopped
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3 stalks celery chopped
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1 1/2 cups green beans trimmed and cut in one inch segments
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1 1/2 teaspoon dried parsley
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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6 cups low sodium beef broth
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1 can (8 ounce) tomato sauce
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1 can (14.5 ounce) fire roasted tomatoes
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1 1/4 lbs fresh or frozen meatballs
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3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)
INSTRUCTIONS:
In a large heavy stockpot heat olive oil over medium heat. Add the chopped onion, carrots, celery and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes; stirring constantly.
Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes; serve promptly.
