2 tbsp. olive oil
2 onions, chopped
1 to 2 qts. meat stock (beef broth)
1 (10 oz.) pkg. frozen cut green beans
1 (6 oz.) tomato paste
1 (10 oz.) pkg. frozen spinach
1 tbsp. parsley flakes
2 carrots, chopped
1 (1 lb.) can kidney beans, undrained
1 (10 oz.) pkg. frozen zucchini (or 2 small fresh)
1 (1 lb.) can sliced potatoes, cut into small pieces undrained
1 (1 lb.) can cut beets, cut into small pieces, drained
1 (8 oz.) can sliced mushrooms, undrained
Salt & pepper to taste
1 c. uncooked tubettini (macaroni #1/2) or 1 c. any small pasta, even broken spaghetti

Use a large stock pot. Heat oil. Saute onions until soft, add 1 quart meat stock and all other ingredients except the tubettini. Cover the pot and simmer for 1/2 hour. (minimum, the longer this cooks the better it tastes especially if you like thick soup.) When ready, add tubettini (or other dried pasta) and cook another 20 minutes. (Add more meat stock if soup gets too thick). Can be frozen and reheated. Keeps about a week in the refrigerator. Serves 1 Army.