2 tablespoons olive oil
1 medium onion chopped
2 large carrots peeled and chopped
3 stalks celery chopped
1 1/2 cups green beans trimmed and cut in one inch segments
1 1/2 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 cups low sodium beef broth
1 can (8 ounce) tomato sauce
1 can (14.5 ounce) fire roasted tomatoes
1 1/4 lbs fresh or frozen meatballs
3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)
In a large heavy stockpot heat olive oil over medium heat.
Add the chopped onion, carrots, celery and green beans.
Cook for 7-8 minutes or until slightly soft and fragrant.
Add parsley, oregano, basil, garlic powder and onion powder.
Cook for 2 minutes; stirring constantly.Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; simmer for 7-10 minutes.
Add the pasta and cook for an additional 10 minutes; serve promptly..