Vegetable and Italian Meatball Soup

This vegetable soup is sure to keep you satisfied with plenty of Italian sausage and cannellini beans (white kidney beans).  And it's packed with tomatoes and vegetables ~ and seasoned with aromatic herbs de provence. 

Ingredients:

• 1 pound mini Italian meatballs (see recipe below); or substitute a vegetarian replacement
• 2 tablespoon olive oil 
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 2 cans fire roasted tomatoes
• 2 quarts water
• 1 quart low sodium vegetable broth
• 2 cups brussels sprouts, thinly sliced
• 2 cups carrots, diced
• 2 cups celery, diced
• 2 teaspoon herbes de provence (or substitute your favorite seasonings)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 2 cans cannellini beans, rinsed and drained (or 1 cup of dried, cooked per package directions)
• 12 ounce package frozen french style green beans
• 12 ounce package frozen corn

Directions:

1. In a large pot or Dutch oven, heat olive oil on medium-high heat. Add onion and garlic and cook until onions are translucent, about 3 minutes. 
2. Add tomatoes, water, broth, meatballs, brussels sprouts, carrots, celery and seasonings and bring back to a boil; reduce heat, cover, and simmer for 45 minutes. 
3. Add cannellini beans, green beans, and corn; bring to a boil; reduce heat, cover and simmer for an additional 30 minutes. Remove bay leaves and serve.

Meatball Ingredients:

• 1 pound Italian sausage
• 1/4 cup dry bread crumbs
• 2 tablespoons onion, minced
• 1 clove garlic, minced
• 1 egg, slightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine all ingredients together and mix until fully combined.
3. Roll into small balls (1/2").
4. Bake on foil-lined baking sheet for 25 minutes, or until browned.