1/2 ea Green pepper, 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.