Soup Season is Back!!!

I am so excited that the weather is cooling down!!  It has been in the 70s during the day, and is getting down into the 50s at night.  We all went to Brandon's football game on Friday night and we had to wear jackets and jeans - YEAH!!  Not only am I ready for cold weather clothes, but I am also ready for cold weather soups, stews, and casseroles!!!  I do love to cook and bake - I have to admit, though, that I have to really work hard at it.  Some people are just "naturals" in the kitchen - I am not.  So when I find a recipe that is easy and yummy I get really excited.  I decided to make Meatball Minestrone tonight.  It is Sunday, and football is on (which I love to drain my brain on ;)), and I didn't really feel like cooking, so I decided to make soup.  It was a HUGE hit with everyone, so I decided to share with my friends and family.  I hope you all try it and like it as much as we did.  My kids all declared it a "keeper" - although Brandon said he would put less beans in it ;).  Let me know if you try it!!

Meatball Minestrone

Serves 6

Hands-on time: 15 minutes
Total time: 40 minutes

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced
4 cups chicken broth
14-1/2-ounce can diced tomatoes in their juice
15-1/2-ounce can beans, rinsed and drained (I used white beans)
2 teaspoons Italian seasoning
1 cup orzo pasta (I used alphabet egg noodles - the twins are learning to read ;) )
2 cups meatballs (I used frozen meatballs - EASY)
Grated Parmesan
Instructions

1.In a large pot, warm the olive oil over medium-high heat, then saute the onion and garlic until softened, about 2 minutes.
2.Add the carrots, chicken broth, diced tomatoes in their juice, beans, Italian seasoning, and pasta. Bring the soup to a boil.
3.Reduce the heat and add the meatballs. Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender. Serve topped with grated Parmesan.