Ingredients

  • 2 Tbsp. olive oil
  • 1 large white onion, coarsely chopped
  • 3 cloves garlic
  • 10 cups water
  • 15 beef (or chicken) bouillon cubes
  • 5 tomatoes, coarsely chopped (or substitue with 28 oz. can diced tomatoes)
  • 1 cup kidney beans
  • 1 cup garbonzo beans
  • 1/2 tsp. oregano flakes
  • 1/2 tsp. dry basil
  • 1 cup carrots, cut into small pieces
  • 1 cup zucchini, cut into small pieces
  • 1 bunch fresh spinach, chopped
  • 2 cups twisted, colored maccaroni
  • Parmesan cheese

Preparation

  1. Heat oil in a 5-quart stock pot over medium heat.
  2. When oil is hot, add onion and garlic to pot and cook, stirring until soft (about 5 mins.)
  3. Stir in water, beef bouillon, tomatoes and their liquid, oregano and basil.
  4. Bring to a boil, cover, reduce heat and simmer for 10 mins.
  5. Add zucchini, carrots and spinach. Cover and continue to simmer for 10 more mins.
  6. Stir in maccaroni, cover and simmer for 10 more mins.
  7. Add salt and pepper to taste.
  8. Serve with a little grated parmesan cheese sprinkled on the top, if you desire.