- 2 tablespoons olive oil, or as needed
- 1 cup chopped onion
- 2 carrots, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
- 5 1/4 cups chicken broth
- 2 1/2 cups water
- 2 (14 ounce) cans white beans, drained and rinsed
- 20 frozen cooked small meatballs
- 1 (5 ounce) bag baby spinach, coarsely chopped
- 1/2 cup finely grated Asiago cheese
- salt and ground black pepper to taste
- 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.
- 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.
- Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.