In a large pot on medium heat add your oil, then your onion and sautee for 5 minutes.
Add your carrot, celery and suet for another 5 minutes until slightly softened .
Add your garlic, rosemary, thyme and bay leaf and season with a bit of salt to taste.
Add your stock and follow with your meatballs and let simmer.
Season with more salt if necessary and add red chili flakes if you want a tiny bit for heat. Add you squeeze of lemon and simmer.
Finally, add your beans and your pasta and cook on medium for about 15 minutes of until the pasta is fully cooked. Top with more stock or water and adjust seasoning as you add more ingredients to the pot. Adding both pasta and beans is optional. You can omit both or add one or the other or leave it just broth with meat balls and serve with some taste crusty bread.
Don’t forget to remove your herb stalks from this once the soup has simmered. Serve hot an enjoy!