2 Tbsp. olive oil
1 1/2 cups sliced carrots
1 cup sliced celery
1 cup chopped onion
3 cloves garlic, minced
1 carton (32 oz.) College Inn® Chicken Broth
3 cups water
2 Tbsp. Contadina® Tomato Paste or Tomato Paste with Basil, Garlic and Oregano
1/2 tsp. each dried thyme, basil and rosemary
Salt and freshly ground black pepper, to taste
3 to 4 oz. uncooked pastina or other small-shaped pasta
1 lb. frozen home style or Italian meatballs, thawed
3 cups coarsely chopped fresh spinach
Grated Parmesan cheese, optional

1. Heat oil in a large saucepan or Dutch oven over medium-high heat.  Add carrots, celery and onion; cook 5 minutes, stirring frequently, until onion is softened.  Add garlic and cook 1 minute, stirring frequently.

2. Stir in broth, water, tomato paste, thyme, basil, rosemary, salt and pepper and bring to a boil over high heat.  Reduced heat to medium and simmer 10 minutes.

3. Stir in pasta; cover and cook according to time on pasta package.  Add meatballs; simmer 5 minutes.  Stir in spinach and cook just until wilted, about 1 minute.  Serve with Parmesan cheese, if desired.