1/2 pound fresh green beans, cut into 1-inch pieces
8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
8 beef bouillon cubes
1 teaspoon salt
1 package (12 ounces) frozen fully cooked Italian meatballs
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (6 ounces) fresh baby spinach, torn
2 cups cooked ditalini or other small pasta
1/2 cup grated Parmesan cheese
In a stockpot, saute the onion, celery and carrots in oil until tender. Add the cabbage, potatoes and green beans; cook and stir 5 minutes longer. Add the water, tomatoes, bouillon and salt; bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender and meatballs are heated through.
Stir in the beans, spinach and pasta; heat through. Sprinkle each serving with cheese.