Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 Tablespoons oil
3 cloves garlic	Washed, peeled  and chopped
1 onions	Washed, peeled and chopped
1 cup chopped celery	Washed, trimmed and chopped
5 carrots	Washed, peeled and sliced
3 cups low sodium beef broth
2 cups water
1 (14 oz.) can tomato sauce
1 (14oz.) can canned kidney beans	Drained and rinse.
1 cup chopped zucchini	Washed, trimmed and chopped
3 cups fresh baby spinach	Washed.
1 Tablespoon chopped fresh oregano	Wash and chop fresh oregano or 1 teaspoon dried oregano
2 Tablespoons chopped fresh basil	Wash and chop fresh basil or 2 teaspoons dried basil
salt and pepper to taste
1 cup seashell pasta
1/4 cup grated Parmesan cheese for topping

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Over medium-low heat, in a large stock pot, heat oil and sauté garlic for 2 to 3 minutes.
2	Add onion and sauté for 4 to 5 minutes.
3	Add celery and carrots, sauté for 1 to 2 minutes.
4	Add beef broth, water and tomato sauce, bring to boil, stirring frequently.
5	Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper.
6	Simmer for 30 to 40 minutes, the longer the better.	Cook until internal temperature reaches 135°F.
7	Fill a medium saucepan with water and bring to a boil.
8	Add macaroni and cook until tender.
9	Drain water and set aside.
10	Sprinkle Parmesan cheese on top. Serve hot.