1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 1 can (14 ounces) diced tomatoes 6 cups beef or vegetable broth 1 teaspoon dried basil 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme – Salt and pepper to taste – 1 cup small pasta (such as ditalini or small shells) – 1 can (15 ounces) kidney beans, drained and rinsed – 2 cups chopped spinach or kale – Grated Parmesan cheese, for serving (optional)
In a mixing bowl, combine all the ingredients for the meatballs: ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, salt, pepper, and chopped parsley.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery.
In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeño peppers.
Add minced garlic and cook for another minute until fragrant.
Pour in the diced tomatoes and broth. Add dried basil, oregano, thyme, salt, and pepper. Bring the soup to a simmer.