4 cloves garlic, chopped
2 c. chopped onion
4 stalks celery, chopped
3 carrots, sliced
1/2 head cabbage, sliced
1 lb. sirloin beef, diced
1 10-oz. pkg. frozen spinach
4 qts. beef stock
1 16-oz. can peeled tomatoes, diced
1 6-oz. can tomato paste
1 16-oz. can garbanzo or kidney beans
1 c. salad macaroni
1-1/2 c. diced potatoes
1 tsp. black pepper
1 tsp. oregano
2 tsp. Italian seasoning
2 tsp. salt
2 bay leaves
1 sm. zucchini, sliced
2 tbsp. olive oil
Grated parmesan cheese

Heat oil in pan. Add meat, garlic, onion and celery. Add beef stock and bring to a boil. Add carrots, cabbage, spinach and spices. Cook for 1/2 hour. Add potatoes and cook 1 - 1/2 hours. Add tomatoes and tomato paste and cook 1 hour. Add beans, macaroni and zucchini, and cook until macaroni is done. Turn off heat and let stand 1 hour. Reheat and serve with grated parmesan cheese.