|Lean ground beef||1 Pound|
|Onion||1 Large, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Carrots||2 , cut in julienne strips|
|Beef broth||8 Cup (128 tbs)|
|Dry basil||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Wagon wheels macaroni/Rotelle /elbow macaroni||3 Ounce|
|Frozen chopped spinach||12 Ounce, thawed (1 package)|
|Canned garbanzo beans||15 Ounce (1 can)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In a Dutch oven or 6-quart pan over medium-high heat, brown meat until it loses its pink color.
Add onion, celery, and carrots.
Cook, stirring occasionally, until vegetables are soft (about 10 minutes).
Discard pan drippings.
Add beef broth, basil, and oregano.
Bring to a boil; then reduce heat and simmer, covered, for 45 minutes.
Add pasta and spinach.
Increase heat to medium-high and cook, stirring occasionally, until pasta is al dente (about 10 minutes).
Add garbanzos and their liquid and 2 tablespoons of the Parmesan.
Season to taste with salt and pepper.
Pass remaining cheese at the table.
Serving size: Complete recipe
Calories 1983 Calories from Fat 582
% Daily Value*
Total Fat 65 g100.1%
Saturated Fat 27.3 g136.7%
Trans Fat 0 g
Cholesterol 314.9 mg105%
Sodium 9467.5 mg394.5%
Total Carbohydrates 188 g62.7%
Dietary Fiber 38.6 g154.3%
Sugars 32.8 g
Protein 187 g373.8%
Vitamin A 1067.4% Vitamin C 224.4%
Calcium 142.3% Iron 156.5%
*Based on a 2000 Calorie diet