1/4 cup olive oil
1 cup chopped onions
4 garlic cloves, chopped
1 celery rib sliced and chopped
2 carrots, sliced
1 48 oz. chicken broth
2 1/2 cups water
20 frozen meatballs
2 14 oz. cans northern beans
5 to 6 oz. bag baby spinach(coursely chopped)
1/2 cup finely grated parmigiano-reggiano
Heat 2 talbsp. oil in a 6 quart pot over high heat until hot but not smoking, then cook onions, garlic, celery and carrots, stirring occasionally until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
Meanwhile, heat remaining 2 tlbsp. oil in a 12-inch skillettover high heat until hot but not smoking, then saute meatballs, turning occasiuonallyu, until browned all over, about 3 minutes. Add meatballs to soup along with beans, and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute. Mmmm tasty!
