1 med. onion, diced
1 clove garlic, minced
2 tbsp. olive oil
3/4 lb. beef chuck, cut into half-inch cubes
2 (14 oz.) cans beef broth
2 1/4 c. water
1/2 tsp. basil
1/2 tsp. oregano
1 2/3 c. drained cooked or canned red, pink pinto or kidney beans
1 (16 oz.) can tomatoes, cut up
2 carrots, sliced
1 med. potato, diced
2 c. shredded fresh spinach or 1 pkg. frozen leaf spinach, thawed
1 1/2 oz. fine noodles or spaghetti
Freshly grated Parmesan cheese

Saute onion and garlic in oil until onion is tender. Add meat; stir to coat with oil. Add broth, water, and seasoning; cover and simmer 1 hour. Add beans, tomatoes, carrots, and potato; simmer covered 20 minutes.

Stir in spinach and noodles; simmer 10 minutes longer. Taste and add salt and pepper as necessary. Garnish with Parmesan cheese. Makes 8-10 servings.