1 onion, diced
2 cloves garlic, minced or pressed
3 carrots, chopped
3 stalks celery, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 (28 oz.) can crushed tomatoes
1 (15.5 oz.) can light kidney beans, drained
1 (16 oz.) can chick peas, drained
1 cup frozen cut green beans, thawed
1 cup chopped spinach, frozen (thawed) or fresh
5 cups beef broth (or 5 cups water and 5 beef bouillon cubes)
1 cup small pasta (mini bow ties, orzo, elbows)
salt and freshly ground pepper to taste
balsamic vinegar
olive oil

In 5 or 6-quart pot, sauté onion, garlic, carrots and celery in 2 tablespoons olive oil until onions are clear.

Add basil and oregano, crushed tomatoes, kidney beans, chick peas, green beans, spinach and broth. Stir well. Add enough water to create desired thickness.

Bring to boil, reduce heat to medium-low and cook 10 minutes.

Add pasta and cook to desired doneness, adjusting liquid as necessary. Season with salt and pepper to taste. Add splash of balsamic vinegar and olive oil.

Submitted by: Rose