Tuscan Bean Soup with Meatballs

This is a hearty bean soup with tasty meatballs often served in Tuscany. The complex blend of spices add robust flavour to this delicious soup. Enjoy

Ingredients

For the meatballs ~ 1 lb. grass fed lean ground beef + 2 tbsp. crushed organic tomatoes +1 tsp. organic GF oregano +1 tsp. organic GF sweet paprika +1 tsp. organic GF rosemary +1 tbsp. organic parsley, finely chopped +3 garlic cloves, minced +1 tsp. sea salt
1 tbsp. extra virgin olive oil
1 small organic sweet onion, finely chopped +1 garlic clove, minced
1 tsp. organic GF sweet paprika +1 tsp. organic GF oregano +1 tsp. organic GF marjoram +1 organic GF bay leaf + Pinch of organic GF cayenne pepper
1 cup crushed organic tomatoes
4 cups organic GF chicken broth or water
1 (13.5 oz.) can of white kidney beans
2 organic carrots, diced
1 organic celery stalk, diced
1 small sweet potato, peel and cut into small pieces
1 tbsp. organic GF apple cider vinegar
Sea salt to taste
1 cup organic spinach, cut into small pieces

Instructions

For the meatballs ~ place all ingredients into a medium size bowl and mix well, Make small meatballs
For the soup ~ add olive oil, onion and garlic into a large pot, sauté on low heat until soft
Add sweet paprika, oregano and marjoram, and stir, add meatballs and brown on all sides using medium heat
Add balance of ingredients except spinach, cover and simmer for one hour
Remove soup from the heat and stir in spinach. When serving you can add freshly grated Parmesan or Asiago cheese on top.


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