With this lighter version, our minestrone is perfect for even warm weather days.
- Place mince, onion, zucchini and parmesan in a large bowl. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 15 minutes.
- Meanwhile, cook pasta following packet directions. Drain. Set aside.
- Heat 1/2 the oil in a non-stick frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
- Heat remaining oil in a saucepan over medium-high heat. Add cabbage and garlic. Cook, stirring, for 2 minutes. Add stock and 2 cups water. Bring to a simmer. Add beans, asparagus and peas. Simmer for 3 to 5 minutes or until vegetables are tender. Add meatballs and pasta to soup. Season with salt and pepper. Top soup with dill and extra parmesan. Serve.
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