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 chopped tomatoes
2 carrots, sliced
1 med. potato, diced (optional)
2 c. shredded fresh spinach or 1 pkg. frozen leaf spinach, thawed and chopped (I used 1/2 pkg.)
Spaghetti
Parmesan cheese

Saute onion and garlic in olive oil, wait until onion is tender. Add meat; brown. Add broth, water, and seasonings. Cover and simmer for 1 hour. Add beans, tomatoes, carrots, and potato. Continue simmering. Stir in spinach and noodles. Simmer until noodles are tender. Garnish with Parmesan cheese. As with most soups, this is better the second day. It's a good, hearty soup on a cold winter day. Serve with salad and Italian bread or garlic bread.