Spanish meatball and cannellini bean soup

Nutritious and delicious. A simple week night dinner thats sure to impress!

Season mince well with salt and pepper. Roll mixture into small balls. Heat 1 tbsp of the oil in a large frypan and brown meatballs. Set aside.
Heat remaining oil in a large saucepan and cook onion and capsicum for 3-5 minutes or until tender. Add Campbell's Real Soup Base, bring to a simmer, add meatballs and beans. Simmer until meatballs are cooked through.
Stir through chopped parsley.

Source

500g lean beef mince

2 tbsp olive oil

1 large onion, chopped

1 red capsicum, deseeded and chopped

1L Campbell's Real Soup Base - Spanish

400g can cannellini beans, rinsed and drained

2 tbsp chopped parsley

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