Preparation time: 20 minutes. Simmering time: about 35 minutes. For about 8 servings you will need:

1 lb. extra lean ground beef
1 (10 oz.) pkg. frozen chopped spinach, thawed, well drained
1/4 c. fine dry bread crumbs
1 egg
1 tsp. salt
1/4 tsp. pepper
2 tbsp. salad oil
1 lg. onion, coarsely chopped
4 c. beef broth
1 can (about 16 oz.) tomatoes
1 (16 oz.) can cannelli, kidney or garbanzo beans, including juice
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1 c. finely diced carrots
1 c. finely diced celery
1 (9 oz.) pkg. tortellini with cheese filling

1. Combine the beef, spinach (very well drained), bread crumbs, egg, salt and pepper. Shape into 1-inch balls.

2. Heat oil in Dutch oven; add meatballs. Brown on all sides, rolling them around. Remove and reserve.

3. Add the onion to pot. Cook, stirring, until soft. Stir in the broth, tomatoes with their liquid (break up with spoon), beans, oregano and basil.

4. Cover. Simmer for 10 minutes.

5. Add carrots and celery; simmer for 10 minutes or until vegetables are tender.

6. Add tortellini. Simmer for 5 minutes. Return meatballs to the stew. Simmer for 10 minutes.

7. Serve steaming hot with Parmesan cheese to spoon over individual servings at the table.

TIPS: You may substitute carrots and celery with fresh, frozen or garden vegetables. A variety of tortellini with different flavors of fillings are available refrigerated in markets.