Paprika-meatball and borlotti bean soup

Make this vege-packed, spicy meatball soup recipe for a quick and delicious weeknight treat.

Recipe «Paprika-meatball and borlotti bean soup» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 250g beef mince, 1 tbsp smoked paprika, 1 garlic clove, crushed, 1 tbsp olive oil, 1 brown onion, finely chopped , 1 carrot, peeled, finely chopped, 1 celery stick, finely chopped, 1 zucchini, trimmed, finely chopped , 1/2 cup dry red wine, 2 x 400g cans diced tomatoes, 4 cups chicken stock, 1 x 400g can borlotti beans, rinsed, drained, Basil pesto, to serve, Shaved parmesan, to serve.

Ingredients:

• 250g beef mince 
• 1 tbsp smoked paprika 
• 1 garlic clove, crushed 
• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 1 carrot, peeled, finely chopped 
• 1 celery stick, finely chopped 
• 1 zucchini, trimmed, finely chopped 
• 1/2 cup dry red wine 
• 2 x 400g cans diced tomatoes 
• 4 cups chicken stock 
• 1 x 400g can borlotti beans, rinsed, drained 
• Basil pesto, to serve 
• Shaved parmesan, to serve 

Instructions

1. Combine the mince, paprika and garlic in a medium bowl. Season with salt and pepper. Roll 1/2 tablespoons (or 2 teaspoons) of mince mixture into balls and place on a plate.
2. Heat the oil in a large saucepan over high heat. Add the meatballs and cook, stirring, for 5 minutes or until golden brown. Transfer to a bowl.
3. Add the onion, carrot, celery and zucchini to the pan and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to the boil. Add the meatballs, tomato and chicken stock and bring to a simmer. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Taste and season with salt and pepper.
4. Ladle the soup among serving bowls. Top with a spoonful of pesto and sprinkle with parmesan. Serve immediately.