6 Servings 20 min Cook
3 Tsp Olive Oil
5 Oz Meatballs, Frozen, Italian Style
1/2 Onion Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
3 Cloves, minced Garlic
2 Tsp Poultry Seasoning
4 Fl oz White Wine
4 Cup Beef Broth Or Bouillon Canned Soup
1 2/3 Cup White Beans
2/3 Cup Baby Spinach
6 Tsp Parmesan Cheese
Heat 2 teaspoons oil in a Dutch oven or soup pot over medium heat.
Add meatballs; cook 2 to 3 minutes, turning occasionally, until browned on all sides.
Transfer to a plate; set aside
Heat remaining 1 teaspoon oil in same pot.
Add onion, bell pepper, garlic, and seasoning; cook, stirring frequently, 3 minutes or until tender.
Stir in wine; cook 1 minute or until wine almost evaporates.
Stir in broth, reserved meatballs, and beans
Bring mixture to a boil, reduce heat, and simmer 10 to 12 minutes or until meatballs are heated through and vegetables are tender.
Stir in spinach; cook 1 minute until wilted.
Sprinkle each serving with 1 teaspoon Parmesan cheese.