Preparation / Directions:
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.
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