Frozen cooked meatballs, beef broth, tomatoes and beans create this easy Italian soup.
bag (16 oz) frozen cooked Italian meatballs, thawed
cups Progresso™ beef flavored broth (from 32-oz carton)
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
can (19 oz) Progresso™ cannellini beans, drained
cup shredded Parmesan cheese
In 3- to 4-quart slow cooker, mix all ingredients except cheese.
Cover; cook on Low heat setting 8 to 10 hours.
Garnish individual servings with cheese.
Purchase crisp Italian breadsticks instead of crackers to serve with this soup.
Place the package of meatballs in your refrigerator the night before, and they will be thawed in the morning.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.