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 Recipe So Good
Cooking Secrets
- Brown the meatballs well before adding them to the soup to enhance their taste.
- Simmer the soup gently to allow all the flavors to meld together nicely.
Directions
Lightly 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—this usually takes about 4 minutes. Next, add the broth and water, then cover the pot and bring it all to a boil. Once boiling, stir in the beans and meatballs, bring it back up to a gentle boil, then lower the heat to medium-low. Cover the pot again and let it simmer for around 20 minutes, stirring every now and then, until the veggies are nice and tender and the meatballs are heated through. Finally, stir in the spinach and Asiago cheese, along with a pinch of salt and pepper, and let it cook just long enough for the spinach to wilt—about a minute or so—and you’re ready to serve.
