1 lg. onion, chopped
1 garlic clove, minced
2 chicken bouillon cubes
1 (14 1/2 to 16 oz.) can stewed tomatoes
1 (15 1/4 to 19 oz.) can kidney beans, drained
2 med. carrots, sliced
1/2 c. elbow macaroni
1/2 tsp. salt
1/4 tsp. oregano
1 (10 oz.) pkg. fresh spinach, cut into thin strips

In 3 quart casserole, cook onion and garlic on high powder 3-4 minutes (600W microwave) until tender.

Add bouillon, next 6 ingredients, and 2 1/2 cups of water. Cook, covered, on high 15-18 minutes until vegetables are tender; stir once.

Add spinach. Let stand, covered, 5 minutes until macaroni is tender. If you like, serve with grated Parmesan. Makes 4 main dish servings. About 230 calories each.