Ingredients
- 2 tablespoons olive oil, or as needed
- 1 cup chopped onion
- 2 carrots, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
- 5 ¼ cups chicken broth
- 2 ½ cups water
- 2 (14 ounce) cans white beans, drained and rinsed
- 20 frozen cooked small meatballs
- 1 (5 ounce) bag baby spinach, coarsely chopped
- ½ cup finely grated Asiago cheese
- salt and ground black pepper to taste
What Makes This Dish So Tasty
Kitchen Tips
- Use fresh herbs like basil and parsley for a brighter taste.
- Simmer the soup gently to keep the meatballs tender and avoid breaking them apart.
Step 1
Heat some oil in a large pot over medium-high heat. Toss in the onion, carrots, celery, and garlic, and cook everything until the onion turns a light golden color, which should take about 4 minutes. Then, add the broth and water to the pot. Cover it and bring the liquid up to a boil.
Step 2
Once boiling, stir in the beans and meatballs. Let the soup come back to a boil, then lower the heat to medium-low. Cover the pot again and let it simmer gently, stirring now and then, until the veggies are tender and the meatballs are warmed through—this will take around 20 minutes.
Step 3
Finally, mix in the spinach and Asiago cheese, and season with salt and pepper to taste. Let the soup simmer just long enough for the spinach to wilt, about a minute, then it’s ready to enjoy!
