1/2 tbsp Olive oil
1/2 medium onion, chopped
1 pound ground beef
4 cloves garlic, minced
3 sticks celery, chopped
2 medium carrots, peeled and sliced
4 cups beef broth
28 ounce can diced tomatoes, whatever you like With juice
12 ounce can corn, drained
2 dashes Italian seasoning
3/4 cup uncooked macaroni
2 cups loosely packed fresh baby spinach

1. Add oil, onion, and beef to large soup pot. Brown beef. Stir in garlic and cook 30 seconds.
2. Add everything else except pasta and spinach.
3. increase heat to high, bring to a boil. Reduce heat and simmer, covered with lid slightly ajar for ten minutes.
4. Add pasta, continue to simmer til tender, about 12-15 minutes.
5. Add spinach and salt and pepper to taste. Stir spinach to wilt.

Changes I made- I keep browned ground beef in the freezer, so I used that. I substituted veggie broth for the beef broth. I made it in the crockpot, so I put in everything but the pasta and spinach. Canned carrots can be used. I cooked it for 8 hours on low, and added the pasta and spinach the last hour.