| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Main dish, Ronzoni, Beef, Soups | 8 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | c | Chopped celery |
| 2 | sm | Carrots; cut into thin strips |
| 1/2 | c | Chopped onion |
| 8 | c | Beef broth |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Oregano leaves |
| 1/4 | ts | Ground black pepper |
| 6 | oz | Pastina; uncooked |
| 10 | oz | Frozen chopped spinach |
| 20 | oz | Chick peas; drained |
| 2 | tb | Grated Parmesan cheese |
INSTRUCTIONS
In heavy 6-quart saucepan over medium heat; brown meat; drain. Stir in celery; carrot and onion; cook 10 minutes or until tender. Add broth and seasonings; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in pasta and spinach; cook 10 minutes or until pasta is tender; stirring occasionally. Stir in chick peas and cheese. 6 to 8 servings. Prep Time: 20 min. Start to Finish: 1 Hr. Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@bellatlantic.net> on Nov 16, 1998
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