Speedy meatball minestrone

Instructions

1 Spray a medium saucepan with olive oil, set over medium-high heat. Cook the meatballs, stirring, for 5 minutes, or until browned. Transfer to a plate.

2 Add the canned tomatoes, the passata, stock and garlic to pan. Bring to the boil. Add the pasta. Cook for 5 minutes.

3 Return meatballs to pan along with the kidney beans and frozen vegetables. Reduce the heat to medium, simmer for 5–10 minutes, or until pasta is just tender and the meatballs cooked through. Season the soup with cracked black pepper.

4 Ladle soup into two serving bowls. Serve topped with parsley, lemon zest and parmesan.