Ingredients
2 medium carrots, diced1 small onion, chopped1 tablespoon olive oil2 garlic cloves, minced2 cans (14-1/2 ounces each) beef broth1 can (14-1/2 ounces) diced tomatoes, undrained2 cups water1 small zucchini, diced1 teaspoon dried basil1 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper2 to 3 drops hot pepper sauce1 can (16 ounces) kidney beans, rinsed and drained1 cup chopped fresh spinach3/4 cup uncooked elbow macaroni2 tablespoons minced fresh parsley1/2 cup shredded Parmesan cheese
Preparation
In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.
