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Ingredients

The ingredients are:

Olive oil (or as needed)
2 medium onions, chopped
6 to 8 cloves garlic, finely chopped (do not mince finely, garlic lovers go ahead and use the whole bulb!)
2 teaspoons dried oregano (rubbed between fingers to release the flavors)
1/2 teaspoon dried basil (rubbed between fingers to release the flavors)
1 teaspoon crushed chili flakes, or adjust to heat level
1 celery rib, diced
3 carrots, peeled and sliced
2 tablespoons tomato paste (freeze any leftover tomato paste by spoonfuls on a plate then transfer to a plastic bag to use again)
4 cups chicken broth (can use beef broth)
4 cups tomato sauce (for a richer tomato flavor use 2 cups each tomato sauce and crushed tomatoes)
1 (14 ounce) can red kidney beans, drained
1 (10-ounce) can whole green beans (can use frozen whole green beans)
3 to 4 cups packed fresh baby spinach
2 to 3 medium zucchini, coarsely diced
Cooked small pasta (use any amount desired, small shell or macaroni will work great)
1/2 cup freshly grated Parmesan cheese (more to pass at the table)
Salt and fresh ground black pepper to taste (I use seasoned salt)
Mini meatballs (made using 3/4 to 1 pound lean ground beef then prepared with your favorite meatball recipe then shaped into about 3/4-inch balls, I use my Parmesan meatball recipe posted here on this site recipe #7)

Step 1: Prepare the ground beef into small meatballs using your favorite meatball recipe.
Step 2: Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.
Step 3: In a large pot heat oil over medium-high heat; add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking or if you don’t mind your zucchini very soft you can add it in now).
Step 4: Add in tomato paste and stir 1 minute.
Step 5: Add in chicken broth, tomato sauce, both beans and spinach; return to a boil stirring constantly.
Step 6: Gently add in the meatballs then bring back to a simmer (do not stir for about 20 minutes or you will run the risk of the meatballs breaking apart).
Step 7: Reduce heat to low and simmer partially covered for about 1-1/2 hours or even more.
Step 8: Season with salt and pepper about halfway through cooking time.
Step 9: About 20 minutes before end of cooking add in the diced zucchini.
Step 10: At the end of cooking time add in cooked pasta and 1/2 cup or more Parmesan cheese; stir to heat through.
Step 11: Ladle into bowls and sprinkle more freshly grated Parmesan cheese on top.

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