4 qt. beef stock
2 T. salt (optional)
1 t. black pepper (or less)
1 t. oregano
2 T. chopped parsley
3 large carrots, sliced 1/4" thick
5 stalks celery, sliced 1/4" thick
1/2 head cabbage, sliced 1/4" thick
2 c. onions, chopped
1 pkg. (10 oz.) frozen chopped spinach
2 cans (6 oz.) tomato paste
1 can (15 oz.) tomatoes
1 can (16 oz.) kidney beans
1 can (16 oz.) garbanzo beans
1 c. salad macaroni, uncooked

4 qt. beef stock 2 T. salt (optional) 1 t. black pepper (or less) 1 t. oregano 2 T. chopped parsley 3 large carrots, sliced 1/4" thick 5 stalks celery, sliced 1/4" thick 1/2 head cabbage, sliced 1/4" thick 2 c. onions, chopped 1 pkg. (10 oz.) frozen chopped spinach 2 can s (6 oz.) tomato paste 1 can (15 oz.) tomatoes 1 can (16 oz.) kidney beans 1 can (16 oz.) garbanzo beans 1 c. salad macaroni, uncooked

Bring stock to rolling boil in large soup pot (at least 2 gallons). Add spices and fresh vegetables. When carrots are just cooked (10-15 minutes?) add tomatoes and tomato paste. Cook another 10 minutes. Add beans, macaroni and frozen spinach. Turn off heat and let stand for an hour or longer. Reheat and cook until macaroni is done (often it is already done).

Serve with Parmesan cheese and garlic toast.

Note: this makes almost 2 gallons of soup, but it freezes well if the vegetables aren't overcooked.