• Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, add the ground chicken, season with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pot.
While the meatballs brown, start preparing the vegetables.

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into ¼-inch pieces.
• Cut the zucchini into ½-inch pieces.
• Trim the ends from the green beans if needed; cut the beans into 1-inch lengths.
• Rinse the white beans.

In the same pot used for the meatballs, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the fennel, zucchini, and green beans and cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the tomatoes, meatballs, and 1½ cups [3 cups] water and bring to a boil. Reduce to a simmer and add the white beans. Cook, stirring occasionally, until the vegetables are tender and the meatballs are cooked through, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the minestrone to individual bowls and serve.