2 tbsp. butter
1 onion
70 oz. chicken broth or 5 (14 1/2 oz.) cans
1 (10 oz.) pkg. frozen spinach
1 (10 oz.) pkg. baby lima beans
Elbow macaroni (1/2 of a 16 oz. pkg.)
1 tsp. salt
1 tsp. Italian seasonings
1 tsp. basil
1 (16 oz.) can stewed tomatoes

Saute the onion in the butter until tender. Add all of the chicken broth and allow the mixture to almost boil. Add the frozen spinach and cook for 507 minutes or until the spinach breaks up. Then add the baby lima beans.

Cook a few more minutes and add the macaroni, salt, and the Italian seasonings. Cook on a low fire until the macaroni is tender. Add the tomatoes which have been cut up into smaller pieces. Cook only long enough to allow the tomatoes to heat through. Serve with Parmesan cheese generously spooned on top. Serves 15-20.