4 qts. beefstock or 6 cans Campbell's beef broth
2 tbsp. salt (1 tbsp. if using broth)
1 tsp. pepper
1 tsp. oregano
2 tbsp. chopped parsley
3 lg. carrots, 1/4 inch slices
5 stalks celery, 1/4 inch slices
1/2 head cabbage, 1/4 inch slices
2 c. chopped onions
1 (10 oz.) pkg. frozen spinach
1 (6 oz.) can diced tomatoes
1 (16 oz.) can tomato paste
1 (16 oz.) can red kidney beans
1 (16 oz.) can garbanzo beans
2 c. salad macaroni noodles, measured uncooked

Bring stock to a full rolling boil. Add salt, pepper, oregano, parsley, carrots, celery, cabbage and spinach. After 1/2 hour. Add diced tomatoes and paste. Cook 10 minutes. Add pasta and both beans. Cook until pasta is done. Turn off heat and let stand 1 hour before serving. Makes a lot!