Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl. To lower the fat I did not put Parm in the soup when I made it but just sprinkled a bit on top
- 1⁄4 cup olive oil
- 1 cup frozen chopped onions (about 6 oz)
- 4 garlic cloves, chopped
- 1 celery rib, halved lengthwise and thinly sliced crosswise
- 2 carrots, halved lengthwise and thinly sliced crosswise
- 5 1⁄4 cups reduced-sodium chicken broth (42 fl oz)
- 2 1⁄2 cups water
- 20 meatballs (refrigerated or frozen precooked, 15 to 20 ounces)
- 2 (14 ounce) cans small white beans, drained and rinsed
- 5 ounces Baby Spinach, coarsely chopped
- 1⁄2 cup finely grated parmigiano-reggiano cheese
- 3⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon black pepper
- finely grated parmigiano-reggiano cheese
- Heat 2 tablespoons oil in a 5- to 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 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, 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.