Heat your dutch oven on medium heat, add oil and then onions, garlic, carrots and celery. Stir constantly and cook for approximately 7 minutes until vegetables have started to soften but not brown.
Add bay leaf, broth and strained tomatoes and bring to a boil.
Add your mini meatballs and continue to simmer for 20 minutes until cooked through.
While soup is simmering prepare your greens by removing tough stems and spines, and finely chopping leaves - the smaller the better for my kids.
Add beans, greens and quinoa and simmer 15 minutes until greens and quinoa is tender.
Taste and add salt and pepper as needed.
This soup is more flavourful made ahead of time. Refrigerate and reheat before dinner.
Garnish with freshly grated parmesan cheese and serve.