Ingredients
2 tablespoons dry bread crumbs1 tablespoon grated Parmesan cheese1/4 pound bulk Italian sausage1 cup sliced leeks (white portion only)1 medium carrot, chopped1 celery rib, chopped1 tablespoon canola oil1 garlic clove, minced2 cans (15-1/2 ounces each) great northern beans, rinsed and drained2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (14-1/2 ounces) reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes in sauce1 package (6 ounces) fresh baby spinach3 tablespoons minced fresh basil2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine bread crumbs and cheese. Crumble sausage over mixture and mix well. Shape into 1/2-in. balls.
Place in a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until juices run clear; drain and set aside.
In a Dutch oven, saute the leeks, carrot and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, broths, tomatoes, spinach, basil, parsley, salt, pepper and reserved meatballs. Cover and cook until spinach is tender and meatballs are heated through.
