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  Italian Meatball Soup

1 16 ounce bag frozen  fully cooked Italian meatballs
2 medium carrots, thinly sliced
1 large onion, chopped
1 medium zucchini
1 tablespoon olive oil
2 15 ounce cans cannelloni beans, undrained
1 16 ounce can Del Monte stewed tomatoes Italian recipe
1 14.5 ounce can beef broth
1/2 cup chopped fresh basil leaves
1 teaspoon each salt and pepper

1. Peel carrots and slice thinly. Chop onion. Cut ends from zucchini and discard. Cut zucchini in half lengthwise and then into thin slices.
2. Heat oil in a 4-quart saucepan over medium-high heat. Sauté carrots and onion 5 minutes. Add zucchini, undrained beans, tomatoes, beef broth and frozen meatballs. Stir and bring to a boil.
3. Cover pot, reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
4. Meanwhile, chop basil. Stir basil, salt and pepper into soup and cook 2 more minutes. Serve while hot.

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