In a stockpot, sauté minced garlic in hot oil over medium-high heat for 1 minute.
Stir in 2 cans of cannellini beans and the container of chicken broth, and bring the mixture to a boil.
Stir in the vegetable soup mix until dissolved.
Add the frozen cooked meatballs, diced tomatoes with basil, garlic, and oregano, and dried crushed red pepper.
Return to a boil and add the rotini pasta.
Cook for 15 minutes, stirring often.
Stir in the remaining can of cannellini beans and torn fresh spinach.
Cook for an additional 5 minutes.
Serve the minestrone with breadsticks.
Enjoy your Meatball Minestrone!
