Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         Quarts        unsalted beef broth 
2         Tablespoons   salt (see below)
1         Teaspoon      black pepper
1         Teaspoon      dried oregano leaves
1         Tablespoon    chopped fresh parsley
3         Large         carrots, sliced 1/4” thick
5         Stalks        celery, sliced 1/4” thick
1/2       Head          cabbage, thinly sliced
2         Cups          chopped onions
10        ounces        frozen chopped spinach
14 1/2    ounce can     diced or peeled tomatoes
6         ounce can     tomato paste
15 1/2    ounce can     red kidney beans
15 1/2    ounce can     garbanzo beans
1         Cup           uncooked salad macaroni
                        * Parmesan cheese for garnish
                        * Garlic toast for garnish

Preparation:

Bring beef stock to a rolling boil in a large stockpot. Add the salt (if using canned broth reduce the amount of salt and add to taste), pepper, oregano, parsley, carrots, celery, cabbage, onions and spinach. Return to a boil and simmer until the carrots are tender (about 30 minutes). Add the tomatoes and tomato paste and cook for another 10 minutes. Add the kidney beans, garbanzo beans and macaroni and simmer until macaroni is tender (about 10 minutes). Turn off heat and let soup stand for 1 hour before serving. Serve with Parmesan cheese and garlic toast.