Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, finely chopped -pepper
2 ea Cloves garlic, pressed or « cup small elbow macaroni
-minced 1-16 oz. can kidney beans,
2 md Carrots, scraped and cut -ujdrained
-into ¬" rounds 8 oz Fresh spinach, stems and
1-14« oz. can ready-cut -large veins removed and
-tomatoes, undrained -cut into
2 c Vegetable broth (or chicken Thin strips
-broth) ¬ cup packed chopped fresh
« tsp. dried oregano, -parsley
-crushed Freshly grated Parmesan
« tsp. dried marjoram, -cheese
-crushed 1 ea Combine the onion, garlic,
« tsp. dried basil, crushed -and carrots in a large pot
¬ tsp. freshly ground black -or soup kettle

and cook, covered, over low ehat until the onion is soft and
translucent, 10-15 minutes. Stir occasionally and add a little water
or broth if necessary, to prevent scorching. 2. Add the tomatoes plus
their juice, the stock, oregano, marjoram, basil and pepper and bring
to a boil over medium-high heat. Add the macaroni and cook until the
macaroni is tender, about 10 minutes. Add the beans and the liquid
from the can, the spinach and parsley and cook until heated through,
about 5 more minutes. Serve freshly grated Parmesan cheese on the
side to sprinkle on the top if desired. Makes about 7 cups From the
book: "Cook It Light" By Jeanne Jones AR/95

Submitted By APRIL ROCHE On 01-03-95

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