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1
To Make the Broth:
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2
Heat the oven to 450F.
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3
Combine all of the ingredients for the broth, except the water and peppercorns, in a large roasting pan and toss well to combine.
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4
Place the pan in the oven and roast the vegetables for 30 to 40 minutes, turning every 15 minutes or so, until they are soft and browned in places.
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5
Transfer the vegetables and their juices to a large pot and pour in the water.
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6
Add the peppercorns and bring the broth to a boil over medium-high heat.
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7
Reduce the heat to medium-low, cover partially, and cook for 45 minutes, until the broth is richly flavored.
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8
Remove the broth from the heat and let sit for 5 minutes.
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9
Using a fine-mesh sieve lined with damp cheesecloth, strain the broth into a clean pot.
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10
Discard the solids.
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11
Return the broth to the burner, cover, and keep warm over low heat.
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12
To make the soup:
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13
In a large Dutch oven or other heavy-bottomed pot, warm the olive oil over medium heat.
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14
Add the carrots, fennel, and scallions and saute, stirring frequently, for 10 minutes, until the carrots are bright and shiny and the scallions are softened.
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15
Add the zucchini and yellow squash and season with 1 teaspoon of salt.
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16
Cook for 3 minutes, just until the squashes start to soften.
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17
Add the chickpeas and corn kernels and cook for a minute or two, then slowly pour in the warm broth.
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18
Add the meatballs.
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19
Bring the broth to a boil and stir in the shells.
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20
Cook for about 10 minutes or until the shells are al dente (cooking time will depend on the brand and type of pasta you use).
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21
Turn off the heat and add the spinach, stirring until it is wilted.
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22
Cover the pot and let the soup sit for just a minute or two.
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23
Stir in the basil and the cheeses.
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24
Ladle the soup into individual shallow rimmed bowls and drizzle each serving with a little olive oil.
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25
Serve immediately.
