Kk'S Italian Meatball Soup

• 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

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.

olive oil, onion, carrots, celery, garlic, chicken broth, water, white beans, meatballs, baby spinach, cheese, salt

Taken from www.allrecipes.com/recipe/236621/kks-italian-meatball-soup/ (may not work)