Minestrone Soup - cooking recipe

Ingredients

1 large onion, diced
1 clove garlic, minced
2 Tbsp. oil
1 1/2 lb. stew beef or London broil, 1/2-inch cubes
6 c. hot water and 3 beef bouillon cubes, dissolved
2 1/4 c. water
1 1/2 tsp. Italian seasonings (parsley, oregano and basil)
2 cans undrained kidney beans
1 (28 oz.) can crushed tomatoes
4 carrots, sliced thin
2 medium potatoes, diced
1 (10 oz.) frozen chopped spinach
1 c. ditalini or elbow macaroni (uncooked; best to use ditalini)
splash of red wine (optional)

Preparation

Saute onion and garlic in oil.
Add meat; cook until the red is out.
Add broth, 4 cups water and seasonings; cover and simmer 1 hour. Add beans, crushed tomatoes, carrots, potatoes, wine and 2 1/4 cups water. Simmer until vegetables are done (about 20 minutes).
Stir in spinach and macaroni.
Cook 15 minutes.
Watch the macaroni so that it doesn't overcook. Feeds approximately 10.