1 lb. ground beef
1 c. chopped celery
2 carrots, cut in strips
1/2 c. chopped onions
2 qt. beef broth
1/2 tsp. basil
1/2 tsp. oregano leaves
1/4 tsp. pepper
1 c. tubettini pasta
1 pkg. (10 oz.) frozen chopped spinach
1 can (20 oz.) chick peas
2 tbsp. grated Parmesan cheese

Brown beef in heavy 6 quart pan. Add celery, carrots and onions; cook and stir until tender. Add broth and seasonings. Cover and simmer for 30 minutes. Stir in pasta and spinach. Cook until pasta is tender. Add chick peas and cheese; heat. Season to taste and serve with additional cheese. Makes 6 servings. Note: I add 2 tablespoons of barley and 2 of rice before the 30 minutes is up, plus 1 extra cup of water or more.