KK's Italian Meatball Soup

Ingredients

• tablespoon solive oil, or as needed
• cup chopped onion
• carrots, chopped
• stalk celery, chopped
• clove sgarlic, chopped
• 1/4 cup schicken broth
• 1/2 cup swater
• (14 ounce) can swhite beans, drained and rinsed
• frozen cooked small meatballs
• (5 ounce) bagbaby spinach, coarsely chopped
• 1/2 cup finely grated Asiago cheese
• salt and ground black pepper to taste

Instructions

1. Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
2. Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
3. Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.