Santa Barbara Recipes 1991: Minestrone Soup

• 1 lb. ground beef
• Salt to taste
• 1 lg. onion, chopped
• 2 c. celery, chopped
• 2 lg. carrots, diced
• 8 c. beef broth
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 3-oz. vermicelli, broken into pieces
• 1 10-oz pkg. thawed chopped spinach
• 1 can garbanzo beans
• 2 T. grated Parmesan cheese

Brown beef and crumble in skillet and salt to taste. Add onion, celery, carrots and cook until vegetables begin to turn tender. Drain off fat. Add beef broth (can use 8 cups water with 8 teaspoons instant beef bouillon or 8 beef bouillon cubes.) Also add oregano and basil and simmer uncovered for 45 minutes.

Add Vermicelli and spinach and cook for 7 to 8 minutes until vermicelli is tender. Add garbanzo beans and Parmesan. Heat to serve. Serve with more Parmesan.