Meatball and Vegetable Soup with Pasta

This meatball and vegetable soup is a complete meal that is ready to serve in less than 30 minutes. Packaged meatballs, cannellini beans, tomatoes, and frozen vegetables save time when you need it most. Substitute cooked beef tips for a beef and vegetable soup or add a small bag of fresh spinach greens for an Italian wedding soup. Serve with crusty bread and top with shredded Parmesan cheese.
Ingredients
3 14-ounce cans beef broth
1 12- to 16-ounce package frozen cooked meatballs
1 15- to 16-ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 10-ounce package frozen mixed vegetables
1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
Crusty bread (optional)
Shredded Parmesan cheese (optional)
Directions
1In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.
2Beef and Vegetable Soup with Pasta: Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs.