| 2 | Medium carrots, chopped |
| 1 cup | Chopped cabbage |
| 1 | Celery rib, thinly sliced |
| 1 | Small onion, chopped |
| 1 | Garlic clove, minced |
| 2 teaspoons | Vegetable oil |
| 3 cups | Water |
| 1 can | (14-1/2 ounces) Italian stewed or diced tomatoes, undrained |
| 3 | Beef bouillon cubes |
| 1 cup | Torn fresh spinach |
| 2/3 cup | Cooked elbow macaroni |
| 1/4 teaspoon | Pepper |
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through. Makes 5 servings.
If you are real short on time, you can buy vegetables that are already pre-shred, pre-cut, etc.