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White Bean and Meatball Stew

White Bean and Meatball Soup

A hearty and healthy soup that eats like a meal, freezer friendly and amazing leftovers.  You will love this soup. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon extra virgin olive oil
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 3 carrots (sliced)
  • 2 stalks celery (sliced or chopped)
  • 8 cups vegetable broth or water
  • 1 large potato, diced
  • 1 cup dried white beans
  • 1 pound ground lean beef (or chicken)
  • 1/2 cup oat flour
  • 1 egg
  • 3 tablespoons soymilk (or almond milk)
  • 1 cup fresh spinach (or baby spinach - chopped optional)
  • Kosher salt


  1. Heat a large pot over medium heat with oil. Add onion, garlic, carrots, and celery, sauté for a few minutes.
  2. Add broth, beans and potatoes, bring to a boil then cover and simmer for 1 -2 hours (until they are soft).
  3. Meanwhile, mix ground chicken or beef, oats, egg and soy milk. Shape into small meatballs. Prepare large frying pan, spray with cooking spray and place over high heat.
  4. Place meatballs in the pan, cook until browned and add to the pot of soup. Cook another 30 minutes, add salt and pepper to taste. Place spinach in the soup bowls and ladle soup on top.

Nutrition Information

  • Calories: 530
  • Carbohydrate Content: 55 g
  • Fat Content: 15 g
  • Fiber Content: 11 g
  • Protein Content: 42 g
  • Sodium Content: 1500 mg
  • Sugar Content: 8 g