Minestrone S(t)oup

Tonight was a good night folks. I've been wanting to make a good minestrone soup for a while, and I finally got to indulge myself (and the neighbors, lol). Tonight's minestrone s(T)oup was a joy to cook and an even greater joy to eat!





     -2 1/2lb Chuck Roast (cubed)
     -5 Carrots (sliced)
     -5 stalks Celery (sliced)
     -1 1/2lbs Fingerling Potatoes (cut in half)
     -1 large Onion (julienne)
     -3tbsp Olive Oil
     -1 bunch Spinach
     -1 medium head cabbage (sliced)
     -10 cloves Garlic (sliced)
     -12 cups Beef Broth
     -2tbsp Basil
     -2tbsp Oregano
     -2tbsp Rosemary
     -1tbsp Garlic Powder
     -2tsp Salt
     -1 28oz can Diced Tomatoes
     -1 6oz can Tomato Paste
     -1lb Ditalini Pasta

Saute onion, garlic and chuck roast until brown. Add all other ingredients except pasta. Cook for several hours until the smell is too good to stand any longer. Add pasta about 20 minutes before you are ready to eat. Make sure your broth is boiling, of course. Serve with fresh made bread, and grated Parmesan cheese.