Italian minestrone soup

Yield: 8 Servings

Ingredients:

1/2 ea Green pepper

Instructions:

diced 4 oz Chopped spinach 1 ea Carrot peeled and diced 2 oz Elbow macaroni 4 Stalks Celery diced : 16 oz Kidney beans (1 can) 1 md Onion minced Salt to taste 4 tb Butter Pepper to taste 1 qt Chicken broth 4 tb Grated Romano cheese 8 oz Tomato sauce (1 can) Using a 3-quart saucepan saute first 4 ingredients in butter until tender. Add chicken broth tomato sauce and spinach. Bring to boil. Add macaroni; return to boil. Reduce heat and simmer 1/2 hour stirring occasionally. Add water if necessary. Add kidney beans and seasonings. Heat through. Sprinkle cheese on top.