Heat chicken broth in a 3-quart pot over high heat.

Peel and chop the carrot and celery.

Add the chopped carrot and celery to the broth.

In a medium bowl, combine ground pork, Hidden Valley Original Ranch Harvest Dill Dips Mix, and bread crumbs.

Mix the pork mixture with your hands until blended.

When the broth comes to a boil, add macaroni and reduce heat to a simmer.

Add chopped fennel seeds and stir to prevent sticking.

Roll the pork mixture into 1-inch meatballs.

Gently drop the meatballs into the simmering broth one at a time.

Simmer the soup for 10-12 minutes, or until the meatballs are cooked through.

Add fresh spinach leaves to the soup.

Drain the cannellini beans (do not rinse) and add them to the soup.

Stir the soup to combine.

Cover the pot with a lid and turn off the heat.

Let the soup rest for up to 20 minutes.

Reheat the soup if necessary.

Ladle the soup into bowls and sprinkle with parmesan cheese to taste.