1 lb. stew beef
1 celery stalk, diced
1 sm. onion, diced
1/4 lb. green beans, cut into 1" pieces
5 c. water
1/4 sm. head cabbage, shredded
1/2 lb. fresh spinach, shredded
1 (8 oz.) can tomatoes
1/2 tsp. salt
1/4 tsp. black pepper
1 (16-20 oz.) can kidney beans, drained
1/2 c. tiny pasta or alphabets

Brown beef in small amount of oil. Remove to a bowl. Lightly brown celery, onion and green beans. Add meat, water, cabbage, spinach, tomatoes (with juice), salt and pepper. Reduce heat to low, cover and simmer 90 minutes or until meat is fork tender, stirring occasionally. Stir in kidney beans. Heat to boiling point. Stir in pasta. Heat to boiling, reduce to medium and cook 10 minutes or until pasta is tender. Makes 4 servings.