Meatball Minestrone – Cooking after Gastric Bypass

www.pouchfriendly.com Meatball Minestrone 2 tablespoons Olive Oil, 1 cup Diced Onion 1/2 cup Diced Carrots 3/4 cup Diced Celery 2 Garlic Cloves (minced) 1 1/2 cups Shredded Cabbage 1 medium Zucchini (sliced) 6 cups low-sodium Beef Broth 1 tablespoon Italian Seasoning mix 1/4 teaspoon Black Pepper Salt (to taste) One 28oz can Diced Tomatoes (undrained) One 6oz can Tomato Paste 2 cups prepared Meatballs One 15oz can Cannellini or Great Northern Beans (drained) One 14oz can Italian Green Beans (drained) 1/2 cup Small Shell Pasta (optional) In large saucepan, over Medium-low heat, saute onion, garlic, carrots, celery and zucchini in olive oil until onions are soft and transparent.Add cabbage, broth, seasonings, tomatoes, tomato paste and meatballs. Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans and pasta. Cook until pasta is tender. Serve with shredded Parmesan cheese sprinkled on top. Add your WLS friendly recipes: www.pouchfriendly.com