2Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until onion is translucent, about 5 minutes.
Add the minced garlic and sauté for another minute. Stir in the tomato sauce, diced tomatoes, broth, dried pasta, Italian seasoning, salt and pepper. Bring to a boil, cover the pot and cook for 5 minutes.
Add the thawed, cooked meatballs and drained, rinsed beans. Give the soup a good stir to combine everything. Bring to a boil, reduce heat to low, cover pot and simmer for 45 minutes. Serves 6.
To serve, ladle the soup into serving bowls and sprinkle grated Parmesan cheese on top. Serve with big hunks of crusty whole-grain bread.