|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.