4 carrots, peeled and cut into ½ inch dice
1 ½ T. minced garlic
2 small yellow onions diced
2 T. olive oil
3 boxes chicken broth
2 cups water
1 bag of fresh spinach
One can white northern beans (16 ounce)
Grated Parmesan for topping
In a large stock pot, warm up oil and add the chopped carrots, garlic and onions. Cook for 10-12 minutes until onions are translucent and carrots are getting tender. Add in the chicken broth and water and bring to a boil. Finally turn off heat and stir in the spinach until it wilts.
Wait until the meatballs are completed, and once done, add them and one can of white beans to the stock. Cook for another ten minutes. Ladle into bowls and top with a tablespoon of grated parmesan cheese.