1/2 c. Ditalini
2-3 lb. beef soup bone
3 qts. water
1 bay leaf
1 glove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1 onion, chopped
2 c. chopped cabbage
4 carrots, sliced
1 (16 oz.) can garbanzo beans
1 (16 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
2 c. spinach leaves, chopped

In large kettle bring to boil the soup bones, water, bay leaf, garlic, salt and pepper. Simmer, covered for 3 hours. Remove meat from bones and discard bones. Add onion, carrots, cabbage, celery, beans, tomatoes and tomato sauce. Simmer, uncovered for 45 minutes. Add spinach and macaroni and simmer for another 15 to 20 minutes. Serve topped with Parmesan or Romano cheese. Serves 12. 200 calories per serving.