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Mini meatball minestrone

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Ingredients

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  • 250g extra-lean beef mince
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 1 large (200g) brown onion, finely chopped
  • 1 medium (150g) red capsicum, diced
  • 1 (150g) celery stalk, trimmed, diced
  • 400g can no-added-salt chopped tomatoes
  • 1 1/2 cups salt-reduced chicken stock
  • 1/4 cup (110g) dried risoni pasta
  • 400g can butter beans, drained, rinsed
  • 1/2 cup (60g) frozen peas
  • 4 slices toasted Burgen oatbran and honey bread, to serve

Instructions

  1. Place mince, parsley and half the garlic in a bowl. Mix to combine. Using 1 heaped teaspoon mixture at a time, roll into 20 balls. Heat oil in a large frying pan over medium-high heat. Cook meatballs, stirring, for 5 to 7 minutes or until browned. Transfer to a plate.
  2. Add onion, capsicum, celery and remaining garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato, stock and 1 1/2 cups cold water. Bring to the boil. Add pasta and meatballs. Cook for 10 minutes or until pasta is tender. Add beans and peas. Cook for 2 minutes or until heated through. Stir in remaining parsley. Serve with toast.

Find it online: https://legenrecipes.com/recipe/mini-meatball-minestrone/