In a soup pot over medium heat, add oil, celery, carrot and onion. Cook until veggies are soft. Add the garlic and sauté.

Add tomatoes, beef broth, Italian seasoning, basil, bay leaves, mini meatballs, salt and pepper and stir to combine. Cover pot, bring to a boil, reduce heat to simmer and cook for 20 minutes.

Cook pasta according to package directions. Add the pasta, zucchini, Romano cheese and spinach to the pot, and stir well. Simmer for 5 minutes.

Add a few handfuls of spinach at a time until wilted, about 1 minute.

Serve with additional Romano cheese and fresh bread.