4 qt. beef stock
1 tsp. oregano
2 tbsp. chopped parsley
3 lg. carrots, sliced
5 celery stalks
1/2 head cabbage, sliced
2 c. chopped onion
1 (10 oz.) pkg. chopped spinach
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 (16 oz.) can red kidney beans
1 (16 oz.) can garbanzo beans
1 c. macaroni, uncooked

Bring stock to rolling boil, add salt and pepper to taste, oregano, parsley, carrots, celery, cabbage, onions, and spinach. When carrots have cooked 1/2 hour, add diced tomatoes and tomato paste. Cook 10 more minutes, then add macaroni, garbanzo and kidney beans. Cook until macaroni is done. Let stand for 1 hour before serving.

Serve with Parmesan cheese.