Hearty white bean minestrone with chicken meatballs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hearty white bean minestrone with chicken meatballs

Gluten-Free, Lean & Clean, Dairy-Free, Mediterranean, Family-Friendly, Soy-Free

2 Servings, 400 Calories/Serving

25–40 Minutes

Minestrone may be considered a humble meal, but ours is chock-full of protein and flavor, from the chicken meatballs and white beans to an array of vegetables.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 10 ounces ground chicken
  • 1 pasture-raised organic egg
  • Meatball spice blend (granulated garlic - onion powder - dried oregano - dried thyme)
  • 2 tablespoons almond meal
  • 2 or 3 cloves peeled fresh garlic
  • ½ cup cooked white beans
  • 1 cup mirepoix (onions - carrots - celery)
  • ½ cup diced tomatoes
  • 1 cup vegetable broth
  • ½ cup peas

Nutrition per serving

Calories: 400, Protein: 29g (58% DV), Fiber: 7g (28% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 170mg (57% DV), Sodium: 400mg (17% DV), Carbohydrates: 28g (9% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the meatballs

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a whisk or fork, blend the egg with the meatball spice blend, almond meal, and half the parsley. Add the chicken, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

2

Brown the meatballs

In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Using a slotted spoon, transfer the meatballs to a plate. Add more oil between batches if needed. Do not clean the pan.
While the meatballs brown, prepare the remaining ingredients.

3

Prep the remaining ingredients; cook the minestrone

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp].
  • Rinse the white beans.
In the same pot used for the meatballs, add the mirepoix and cook over medium-high heat, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and tomatoes and cook until fragrant, about 30 seconds. Add the meatballs, white beans, vegetable broth, and ½ cup [1 cup] water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the meatballs are cooked through and the liquid has thickened slightly, 5 to 7 minutes. Stir in the peas and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the minestrone and meatballs to individual bowls, garnish with the remaining parsley, and serve.
Kids Can!
  • Strip the parsley leaves.
  • Press the garlic (if you have a press).
  • Rinse the white beans.
  • Garnish with the parsley.