1/4 c. butter
1 (10 oz.) pkg. frozen chopped spinach
1 1/2 c. sliced zucchini
1 1/2 c. sliced carrots
3/4 c. sliced celery
1/2 c. diced onion
1 tsp. garlic powder
Salt and pepper (optional)
1 1/2 qts. water
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (28 oz.) can tomato puree
1 c. uncooked elbow macaroni
5 beef bouillon cubes
1 tsp. parsley
1/2 tsp. basil

Melt butter in large kettle. Add thawed spinach, zucchini, carrots, celery, onion, and garlic powder. Saute until vegetables are tender. Add water, kidney and garbanzo beans, tomato puree, macaroni, beef cubes, parsley flakes, and basil. Bring soup to boil, stirring constantly. Reduce heat. Simmer, uncovered, 30 minutes.

12 servings.